Bring a pot of salted water to a boil. In a large saute pan, heat the duck fat. When the fat has melted, add the onions and saute for 2 to 3 minutes. Season with salt and pepper. Using a sharp knife, remove the corn from the cob. Add the corn
to the Sauteed onions
and continue to cook for 2 minutes. Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with salt and pepper. Add the duck and garlic
. Continue to saute for 2 minutes. Stir in the cream and bring the liquid to a simmer. Simmer
, over medium heat, until the cream coats the back of a spoon, about 4 to 6 minutes. Cook the pasta in the boiling water until cooked al dente
, about 4 to 6 minutes. Drain
the pasta and turn into a mixing bowl. Toss the pasta with the cream mixture. Add the cheese, truffle oil and chives
. Toss until all the ingredients are incorporated. Season the pasta with salt and pepper. Mound the pasta in the center of each plate and serve.