Bacon, Corn and Mascarpone Tagliatelle

From the Rachael Ray show this was a yummy and quick to throw together with one of the stars of the summer season--CORN !! The mascarpone gives it such a great finish. Yummo!

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, cayenne pepper, to taste

1 pound egg tagliatelle or fettuccine ( I used fresh lasagna that I sliced into wide noodles)

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.