Saturday, July 20, 2013


INGREDIENTS 2 tablespoons olive oil 1/3 pound lean, thick cut bacon or pancetta, diced 1 small onion, chopped 4 cloves garlic, chopped 4-6 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 Flat leaf parsley and chives, chopped Grated Parmigiano Reggiano cheese, for serving PREPARATION 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. Serves 4 Rachael Ray

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