Monday, November 4, 2013

Weekend Kitchen: Pappardelle with Sweet Corn & Gorgonzola

 
Happy Monday, friends.  I miss blogging - It really feels good to sit down at my computer and write a post!  I keep thinking I'll have more time to blog, but there's been so much to do on our new house.  We are moving in less than 7 weeks(!!!) so I think I may finally have free time and would love to get back to this blog again.
 
I made this pasta a month or so ago, and I absolutely loved it.  I loved everything about this pasta - the combination of ingredients together is amazing.  This one is a keeper and definitely will be made again.  Maybe not until next summer though, when Michigan sweet corn is in season.
 
This recipe comes from a very lovely food blog, The Italian Dish.  See her post right here.
 
 
I am a huge fan of The Local Epicurean. pasta.  If you are in the Grand Rapids area, make sure to try their pasta for yourself.
 
 
 
 
Ingredients:
- 4 ounces dried pancetta (or bacon as a substitute)
- 8 ounces pasta (I thought pappardelle was perfect for this dish)
- 2 tablespoons extra virgin olive oil
- 2 ears of sweet corn, cut off the cob
- salt & pepper
- 3 tablespoons mascarpone cheese
- 3 tablespoons gorgonzola cheese crumbles
- 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
 
 
1.  Bring a large pot of well salted water to boil for the pasta.
 
2.  Meanwhile, fry the pancetta in a large sauté pan until just done and crispy.  Remove with a slotted spoon and set aside. Do not wipe out the fat from the pan.
 
3.  Boil the pasta and while it is cooking, make the sauce:
Add the olive oil to the pan and sauté 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. 
 
Enjoy!
 
 
 
 
 
 
 


3 comments:

Dina Lettre said...

This is so beautiful, Alissa...and seems perfect for the holidays. Thank you!

Mindy said...

The noodles alone sound to die for. The toppings are just icing on the cake. Gorgeous photos, as always.

Fairytales and Fitness said...

Hi There, I found you through pinterest andam loving your recipes, especially the pasta ones. I'll be making the red pepper ans sweet potato pasta this week. I can't wait to try it.

 

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