Farfalle with Roasted Sweet Corn, Bacon, and Crème Fraîche

Rich and delicious pasta from Sur La Table’s fresh pasta class.

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Step 1

1. To shape farfalle: Roll into semi-thin sheets (second thinnest setting on pasta machine). Lightly dust a work surface with flour and lay a sheet of pasta. With a roller cutter or knife, cut pasta lengthwise into long 1 1/2-inch strips. Cut each long strip, using a fluted roller if desired, into 2-inch rectangles.

Step 2

2. With your thumb and index finger, pinch the center of each pasta rectangle into a bowtie, and press firmly to secure. Cover unshaped rectangles with plastic to prevent them from drying. Continue shaping remaining rectangles. Lay farfalle out in a single layer on baking sheets. Cover with plastic wrap or kitchen towels until ready cooking.

Step 3

3. To prepare the sauce: To large skillet set over medium-high heat, add bacon. Cook until fat is rendered, and bacon is crispy, 5 to 8 minutes. Remove bacon from the skillet with a slotted spoon and place on a paper towel-lined plate. Remove all but 2 tablespoons of bacon fat. Return skillet and heat over medium. Add shallot and garlic and cook until fragrant, about 1 minute. Add corn, season lightly with salt and pepper, and sauté until corn softens, about 1 minute. Add white wine and simmer until wine is reduced by half. Reduce heat to the lowest setting and add crème fraiche. Cook, stirring, until the sauce thickens. Keep sauce warm, being careful to avoid boiling.

Step 4

4. To cook the pasta: Bring a large pot of water to a boil over high heat. Generously season water with salt. Add pasta and stir very gently to prevent farfalle from falling apart or sticking together. Boil until al dente, 2 to 3 minutes. Reserve about 1 cup of pasta water and drain pasta through a colander. Transfer hot farfalle to the skillet with sauce. Use reserved pasta water to thin the sauce to desired consistency. Taste and adjust seasoning with salt and pepper.

Step 5

5. To serve: Divide pasta between pasta bowls, top with crispy bacon and chives; serve immediately.