I really love corn so it wasn't much of a leap to figure out that with the help of a food processor, I could turn fresh corn kernels into a last of the season sweet sauce that's ideal over pasta. —Lily Julow, Lawrenceville, Georgia
- 12 ounces uncooked fettuccine
- 4 thick-sliced bacon strips, chopped
- 4 cups fresh or frozen corn, thawed
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- 1/3 cup blanched almonds
- 1/3 cup olive oil
- 1 cup thinly sliced fresh basil, divided
- Halved grape tomatoes and additional grated Parmesan cheese, optional
- Cook fettuccine according to package directions.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons.
- Add corn, garlic, salt and pepper to drippings; cook and stir over medium-high heat until corn is tender. Remove 3/4 cup corn from pan. Transfer remaining corn to a food processor; add cheese, almonds and oil. Process until blended. Return to skillet; add reserved corn and heat through.
- Drain fettuccine, reserving 1/2 cup pasta water. Add pasta, three-fourths of the bacon and 3/4 cup basil to corn mixture. Add enough reserved pasta water to reach desired consistency, tossing to coat. Sprinkle with remaining bacon and basil. If desired, top with tomatoes and additional cheese. Yield: 6 servings.
Originally published as Fresh Corn Fettuccine in Simple & Delicious August/September 2013, p31
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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