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This pasta dish speaks of summer on the farm. Juicy fresh tomatoes, tender ears of corn and bits of cured bacon combine to make a perfect meal for summer in the country.

Fettuccine with Bacon, Corn and Tomatoes

1/2 pound fettuccine
1/2 pound bacon, cut into thin strips
1 onion, cut into small dice
16 cherry tomatoes, halved
2 ears fresh corn, kernels cut from cob
1/2 cup white wine
1/2 cup chicken stock
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 tablespoons chopped flat-leaf parsley

1. Cook fettuccine according to package directions; drain and cover. Set aside. Heat a large skillet over medium-heat. Add the bacon and cook until browned and lightly crisp, about 7 minutes. Remove from pan and drain on paper towels. Pour off and discard half the fat.
2. Place the pan back on the heat and add the onion; cook until translucent, about 5 minutes. Add the tomatoes and corn; quickly sauté for 2 minutes. Add the wine and stir to remove any browned bits stuck to the bottom of the pan. Add chicken stock and cook for 3 minutes to reduce sauce. Season with salt and pepper.
3. Turn sauce into a large, warmed serving bowl; add pasta and toss to coat. Garnish with fresh parsley.

Makes 4 servings.