Pasta with Sweet Corn, Gorgonzola Cheese, and Sun Dried Tomato

serves 3-4

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

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)

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

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.

The Italian Dish

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