Bacon, Corn, and Mascarpone Tagliatelle

The Recipe

Courtesy of: Rachel Ray

2 tbsp olive oil
1/3 lb lean, thick out bacon or pancetta, diced
1 small onion, chopped
4-6 ears fresh, sweet corn on the cob, kernels scraped
2 tbsp thyme, chopped
1 cup chicken stock
1/2 cup mascarpone cheese
Black pepper to taste
1 lb egg tagliatelle or fettuccine
Flat leaf parsley and chives, chopped
Grated parmigiano reggiano cheese, for serving

Bring a large pot of water to a boil.

Heat the olive oil (two turns of the pan) over medium-high heat in large skillet; add the bacon and crisp. Remove to a plate; add the onion to the drippings and reduce the heat a bit. Cook to soften, then add the garlic, corn, and thyme; cook until the corn just begins to lightly brown.

Add the stock, bring to a bubble and reduce a minute or so. Stir in the mascarpone cheese and reduce the heat to low.

Salt the boiling water and cook the pasta to al dente. Add a ladle of the starchy cooking water to the sauce, drain the pasta and add it to the pan. Toss vigorously with the corn sauce, bacon, and a handful of cheese to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at the table.

Review

This is another great recipe to use that fresh corn on the cob! This is one of the best and easiest pasta recipes we've had in quite a while. The corn is again the star of the dish and the added bacon (who doesn't love bacon?) amps this dish up to a new level.