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, Corn, and Bacon Pasta
- 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
- 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.