Roasted Mushroom, Corn, Bacon Fall Pasta

roasted mushroom bacon corn pasta

This Roasted Mushroom, Corn, and Bacon Pasta is fall in dinner form. Smokey and salty bacon, roasted earthy mushrooms, and sweet charred corn. Dare I say this fall pasta is literally perfect?

roasted mushroom bacon corn pasta
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5 from 3 votes

Roasted Mushroom, Corn, and Bacon Pasta

The ultimate fall pasta
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Jim

Ingredients

  • 1 pound short cut pasta
  • 1/2 pound thick cut bacon
  • 1 pound mushrooms (I used quartered buttom mushrooms and sliced trumpet, but any meaty mushroom will work)
  • 3 ears of corn (shucked)
  • 2 shallots (thinly sliced)
  • 1/2 cup crumbled goat cheese
  • 10 sage leaves (torn)
  • 1 teaspoon kosher salt (divided)
  • 2 tablespoons olive oil
  • 1/4 cup Parmesan cheese

Instructions

  • Preheat oven to 400 degrees. Lay individual strips of bacon on a baking sheet, taking care not to overlap. On another baking sheet, lay out the corn cobs along with a pinch of salt on each.
  • Roast the bacon for 20-25 minutes, checking for doneness after 15 minutes (the goal is very crisp bacon). Additionally, dry roast the corn for 20-25 minutes, turning once, or until just brown. Once the bacon is done, remove and place on a paper towel to drain. Once corn is roasted, carefully cut corn off of the cob.
  • As bacon and corn roast, cook pasta according to package directions, minus 2 minutes. Drain and set aside once done.
  • Also as bacon and corn roast, in a very large pan over low heat, add in 2 tablespoons of olive oil (or bacon fat from the roasting bacon). Sweat the shallots along with 1/4 teaspoon of salt for 3-4 minutes.
  • Once the shallots have softened, add in the cleaned mushrooms. Saute for 7-8 minutes along with the remaining salt until soft and just brown.
  • Once everything is cooked, in a large bowl or pan combine pasta/corn/mushrooms/shallots/goat cheese. Garnish with the torn sage, crumble the bacon, and shower with the Parmesan as shown.

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