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Fresh Corn Fettuccine

 Fresh Corn Fettuccine
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, Gainesville, Florida
6 ServingsPrep/Total Time: 30 min.


  • 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,

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Fresh Corn Fettuccine (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cup (calculated without tomatoes and additional cheese) equals 529 calories, 25 g fat (5 g saturated fat), 14 mg cholesterol, 394 mg sodium, 65 g carbohydrate, 6 g fiber, 18 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.