Fresh Corn Fettuccine Recipe
- 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
- 1. Cook fettuccine according to package directions.
- 2. 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.
- 3. 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.
- 4. 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.
1 cup (calculated without tomatoes and additional cheese): 529 calories, 25g fat (5g saturated fat), 14mg cholesterol, 394mg sodium, 65g carbohydrate (4g sugars, 6g fiber), 18g protein.
Reviews for Fresh Corn Fettuccine
"I wish now I had read these reviews. So I am writing this to save someone else the trouble of making this recipe. I also found it very time consuming, beginning with cutting the corn off the cob. (I figured frozen corn would not be good.) I was disappointed as soon as I tasted the results from the food processor. But I finished it, as the fresh basil definitely helped. But my husband and kids all disliked it (despite being huge corn fans). This is only the second recipe from S&D in many, many years that we have all not liked. I ignored my gut and tried it out because it was on the front cover. Lesson learned."
"This recipe is not "quick" and took twice as long as indicated to make (one hour, not 30 minutes) -- and I know my way around my kitchen. I thought it tasted fine. I would never use dried basil as the one reviewer stated she did - the beauty of this recipe is in its fresh ingredients. I cut corn off the cob and used fresh basil and grape tomatoes. I omitted the almonds as well. Tons of clean up and too many steps for a quick dinner at home...and all that corn gets kind of messy in preparation. Bottom line is, it was good, but not as simple as presented. I would not make it again despite the taste."
"When we saw this recipe on the cover of Simple and Delicious, my son and I said we had to try it. I was disappointed. It was time consuming to make. My son thought there were too many different tastes in it."
"I found this recipe a little on the difficult to make but it was delicious. I made it for my family with fresh corn fresh from the farm and they loved it. I added a tsp. of garlic salt too."
"As soon as I saw this recipe on the cover of the magazine, I had to try it. I used frozen corn, omitted the almonds, and used dried basil... outstanding. This will definitely be on our table again and again."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.