6 Pieces
Recipe By: Sfoglini
Cascatelli with Bacon, Corn, and Tomatoes by Sfoglini Pasta
Ingredients
- 1 pound thick-cut bacon, cut into strips about 1/2 -3/4 inches wide
- 1 pound Sfoglini Cascatelli by Sporkful
- 2 large shallots, chopped
- 4 cloves of garlic, minced
- 2 cups corn kernels, fresh or frozen
- 1/4 cup mascarpone cheese
- 1 cup grated Pecorino cheese, plus more to serve
- 1/2 cup chopped Italian parsley
- 2 cups sliced cherry tomatoes
- Salt, pepper, and red pepper flakes, to taste
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Directions
- Cook the chopped bacon in batches in a large, deep skillet over medium heat until it’s just brown and crisp but not dried out or overcooked. Set on a paper towel-lined plate to dry. Remove all but 1/4 cup of bacon fat from the skillet and reserve for another use.
- Bring a pot of heavily salted water to a boil and begin to cook the pasta. The pasta is only going to cook until it’s almost al dente and will finish cooking in the sauce.
- Meanwhile, return the skillet to medium heat and add the shallots. Sauté until they’re soft, then add the garlic and cook just until the raw garlic smell is gone, about 1 minute. Add the corn and cook for 1 - 2 minutes more, stirring regularly. Reduce the heat to low and add the mascarpone, about 1 cup of the pasta water, and the pecorino to the skillet. Stir them in until just combined. Remove the skillet from the heat while the pasta cooks.
- Once the pasta is almost al dente, return the sauce skillet to low heat. Using a slotted spoon, transfer the pasta directly from the water to the sauce. Gently stir the pasta in and let it simmer in the sauce until the sauce has thickened and coats the pasta.
- Add the parsley, sliced tomatoes, and most of the bacon, reserving some for a topping. Gently stir everything together and taste. Add salt, pepper and/or red pepper flakes according to your taste.
- Transfer to a serving dish or individual bowls, topping with the remaining bacon and more pecorino.
- We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
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