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Playing Bacon, Corn and Mascarpone Tagliatelle


  • 2 tablespoons olive oil, 2 turns of the pan
  • 1/3 pound lean, thick cut bacon or pancetta, 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


Serves: 4


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.