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Tuesday
Aug282012

Pasta with Sweet Corn and Gorgonzola

Sometimes it's funny where you end up getting great recipes. On our way back from Italy in the spring, I was flipping through the channels on the TV on the Alitalia flight we were on.  There were movies, TV shows, sports, news, etc.  They also had cooking segments.  I couldn't resist that - I had to see what they were cooking up. This was one of those recipes and when I got home and whipped it up, it was a hit.  

With sweet corn still in season around here, this a perfect time to make this.  The gorgonzola cheese adds a little zing to the whole dish.  If you can't find or don't have pancetta, just substitute a little bacon.  The original recipe used fettuccine, but I used linguini here.

This dish is a snap to make - boil the pasta in one pot and while that is cooking, make the sauce in a fry pan and then toss everything together and serve.

note:  if you want to make this a vegetarian dish, leave out the pancetta but be sure to add a little sea salt to the dish to make up for the saltiness lost in not using the pancetta.


Pasta with Sweet Corn and Gorgonzola

 

for a printable recipe, click here

serves 3-4

Ingredients:

  • 4 ounces diced pancetta (or bacon, if you do not have pancetta)
  • 8 ounces pasta (anything you like - I used linguini)
  • 2 tablespoons extra virgin olive oil
  • 6 ounces sweet corn (about 2 ears), cut off the cob
  • sea salt and freshly ground pepper
  • 3 tablespoons mascarpone cheese (about 2.5 ounces)
  • 3 tablespoons gorgonzola cheese (about 1.5 ounces)
  • 6 scallions, sliced diagonally
  • 2 ounces sun dried tomatoes, julienned
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup white wine

 

Instructions:

Bring a large pot of well salted water to boil for the pasta.

Meanwhile, fry the pancetta in a large saute pan until just done and crispy.  Remove with a slotted spoon and set aside. Do not wipe out the fat from the pan.

Boil the pasta and while it is cooking, make the sauce:

Add the olive oil to the pan and saute the corn and scallions over medium high heat for about 5 minutes.  Season with a little salt (the pancetta will add salt later) and plenty of freshly ground black pepper.  Pour in the wine, cooking for a couple of minutes to let the wine reduce.  Add the cheeses and whisk gently until they are smooth and well incorporated.  Mix in pancetta, basil, parsley and tomatoes.  Taste for salt and add more if needed.  Place a lid on the pan, turn off the heat and let steep for a minute or so.  

Drain the pasta and add to the pan and toss well. 

 

PrintView Printer Friendly Version

Reader Comments (15)

Oh wow, it sounds fantastic and full of flavor. I have a smoky blue cheese I woud love to try in this! Thx for the idea.

August 28, 2012 | Unregistered Commentercathy @ Noble Pig

This looks so light and delicious!! Love it!

Great pasta dish! Love all the flavors

August 28, 2012 | Unregistered CommenterErin @ The Spiffy Cookie

This looks delicious and really fresh. How wonderful to find the recipe on the flight home. GG

August 28, 2012 | Unregistered CommenterGlamorous Glutton

Made this for dinner tonight. Wonderful! Had planned on leftovers for lunch tomorrow, but....we ate it all. Great textures, flavors, presentation. Thanks for sharing this recipe with us.

August 29, 2012 | Unregistered CommenterJulie Q.

A delicious and super great combination of flavours!!
Cheers,
Lia.

August 30, 2012 | Unregistered Commenterlia

This looks so good! I think I'll try this and add bell pepper!

August 31, 2012 | Unregistered CommenterSun World

I made this for dinner tonight and it was A-MA-ZING! I didn't have any fettucine so I used some gnocchi I had frozen, and it was perfect. Even my blue cheese hating son thought it was delicious!

September 4, 2012 | Unregistered CommenterChristine

This dish was wonderful. We made this last night for dinner and not only was it easy to prep and throw together - it was delicious as well! We had a very hard time saving some for lunch today.

September 5, 2012 | Unregistered CommenterShanda

This looks delicious! Congratulations on your blog. These pictures made me hungry.

September 6, 2012 | Unregistered Commenterpier from italpier.net

Amazing photos and great recipe! Can't wait to try it out!

September 8, 2012 | Unregistered CommenterLaura @italiancanadianlife

Ah. Sun-dried tomatoes, my favorite! Do you use pre-made sun-dried tomatoes or are they homemade?

September 11, 2012 | Unregistered CommenterBeatrice

My husband would love this dish..corn, panchetta and Gorgonzola...his favorites...

Just made this for dinner and I have to say, it was very good! One thing I think it needs is a cupor so of the warm pasta water to loosen things up when the pasta is tossed with the vegetables and cheese ... so satisfying a dish! T

Thanks, dearie!

October 9, 2012 | Unregistered CommenterSusan

My husband and I thought this was wonderful! The first time I made it I went along with the recipe and I really enjoyed it but thought it was a tad bit salty for my taste. So the next time I made it I used olive oil rather than the pancetta grease to sauté my vegetables and to lighten up the dish and add another fresh element I threw in grape tomatoes from my garden instead of the sun dried tomatoes. Oh and using fresh pasta made a huge difference. Thanks for the recipe!

August 21, 2016 | Unregistered CommenterJulie

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