Go Back
+ servings
roasted mushroom bacon corn pasta
Print Pin
4.58 from 7 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.