Saturday, August 03, 2013


yields four servings

2 tablespoons olive oil, 2 turns of the pan
1/3 pound lean, thick cut bacon, diced
1 small onion, chopped
4 cloves garlic, chopped
4 to 6 ears fresh sweet corn on the cob, kernels scraped
2 tablespoons thyme, chopped
1 cup chicken stock
1/2 cup Mascarpone cheese
black pepper, espelette or cayenne pepper, to taste
1 pound egg tagliatelle or fettuccine
chopped flat-leaf parsley and chives
grated Parmigiano-Reggiano, for serving

Bring a large pot of water to a boil. Heat olive oil over medium high heat in large skillet, add bacon and crisp. Remove to a plate; add onions to the drippings and reduce heat a bit. Cook to soften then add garlic, corn and thyme; cook until corn just begins to lightly brown. Add stock, bring to a bubble and reduce a minute or so. Stir in mascarpone cheese and reduce heat to low. Salt boiling water and cook pasta to al dente. Add a ladle of starchy cooking water to the sauce, drain pasta and add to pan. Toss with corn sauce, bacon and a handful of cheese. Toss vigorously to combine and serve in shallow bowls with parsley and chives on top; pass extra cheese at table.

bacon recipe courtesy of: Rachael Ray, Rachael Ray Show, July 19, 2013

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