This is a recipe that has all the ‘comfort foods’ like bacon, fresh corn,tortellini…yum!

• 1 1/2 lbs. tortellini
• 5 slices bacon
• 2 garlic cloves, grated
• 1/4 cup plus parsley (need some for garnish), chopped
• 1 1/4 cups heavy cream
• 1 cup fresh corn off the cob
• pinch salt
• 2/3 cup grated Asiago cheese, divided

Cook the pasta according to instructions, drain well and set aside. Be sure to reserve 1/2-1/3 cup of the cooking liquid.

Cook the bacon until crispy, drain on paper towelling and set aside. Discard all but 2 tbsp. of the bacon fat. Add the garlic and parsley now  and cook for 1 minute.

Add the cream, corn, cooking liquid and salt and bring almost to the boil. Reduce and simmer until all has thickened, about 5 minutes.

Stir in the pasta and 1/3 cup of the grated cheese and toss until hot. This should take a couple of minutes. Just make sure all got tossed. Remove from the heat and crumble the bacon and add the remaining cup of cheese and top with some chopped parsley.

Serve in a pretty pasta bowl and have garlic toast at the ready. Perhaps a tossed green salad. There you go, dinner on the fly and oh so good.