Creamy Corn and Mushroom Pasta

I love the combination of mushrooms and fresh corn. There’s something about them that go so well together: the sweet flavors of the corn compliment the earthy meaty flavors of the mushrooms. When combined together in a pasta dish and a decadent crème fraiche pan sauce, this is the perfect late summer weeknight meal that is worthy of any restaurant menu. You can create an elevated dining experience at with just a few simple ingredients! The wine pairing truly elevates this dinner and you’ll feel like you’re in a Michelin restaurant for a hell of a lot less than dining out. 

Ingredients - 4 servings 

• 6 Tablespoons unsalted butter, divided
• 16 ounces mixed fresh mushrooms: maitake (hen of the woods), oyster mushrooms, and/or Morel mushrooms broken/sliced into 1-inch pieces
• 1 large shallot, thinly sliced
• 3 cloves garlic, thinly sliced
• 1-pound fresh or dried pappardelle or tagliatelle pasta
• 1/4 cup chives, thinly sliced
• 1 cup fresh parsley leaves, roughly chopped
• ½ cup grated Parmigiano-Reggiano, plus additional to garnish
• ½ cup crème fraiche
• 2 ears fresh corn, shucked and kernels cut off the cob
• 6 slices good bacon, diced (optional)
• 1 tsp each coarse salt and freshly ground black pepper, add more to taste