- Rachael Ray - https://www.rachaelray.com -

Bacon, Corn and Mascarpone Tagliatelle

A creamy yet light sauce is the perfect complement to sweet corn and bacon in this flavorful combination from Rach.

Ingredients

Preparation

Bring a large pot [1] of water to a boil.


Heat the olive oil (two turns of the pan [1]) over medium-high heat in large skillet [1]; 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 [1]. Toss vigorously with the corn sauce, bacon and a handful of cheese to combine and serve in shallow bowls [2] with parsley and chives on top; pass extra cheese at the table.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org [3].