Summer Corn Fettuccine

Name: Summer Corn Fettuccine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 6 slices smoky bacon, chopped; 118 milliliters torn sweet basil leaves or 1/4 cup chopped tarragon leaves; 6 servings Freshly ground black pepper; 118 milliliters chicken stock or dry white wine; 6 ears corn on the cob, shucked; 237 milliliters half-and-half or cream - whatever you put in your morning coffee; 454 grams fettuccine; 2 Tbsps chopped fresh thyme leaves; 3 dashes A few hot sauce or 1 or 2 pinches cayenne pepper; 6 servings Extra-virgin olive oil, for drizzling; 237 milliliters grated Parmigiano-Reggiano or Pecorino Romano; 1 small red bell pepper, seeded and chopped; 6 servings Salt; 3 shallots, finely chopped

Summer Corn Fettuccine requires around 30 minutes from start to finish. This recipe serves 6. One serving contains 810 calories, 24g of protein, and 47g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up smoky bacon, shallots, thyme leaves, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a main course.

Instructions

Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

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Pasta

Water

Salt

Equipment you will use

Pot

Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat.

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Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears.

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Bacon

Corn

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Bowl

Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon.

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Bacon

Corn

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Frying Pan

Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

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Salt And Pepper

Red Pepper

Vegetable

Shallot

Add the remaining corn and half-and-half to a food processor and puree until smooth.

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Corn

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Food Processor

Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken.

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Vegetable

Cream

Stock

Thyme

Corn

Wine

Add the hot sauce or cayenne and season with salt and pepper, to taste.

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Salt And Pepper

Hot Sauce

Ground Cayenne Pepper

Drain the pasta and add it to a large serving bowl.

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Pasta

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Bowl

Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Ingredients you will need

Tarragon