FRESH CORN FETTUCCINE

Ellen Bales

By
@Starwriter

Whoever heard of making a sauce from corn? I certainly never did, but this sounds so interesting and so delicious, especially for a summertime dish.
Recipe & photo: tasteofhome.com


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Ingredients

12 oz
uncooked fettuccine
4 slice
(thick) bacon, chopped
4 c
fresh or frozen corn, thawed
3 clove
garlic, minced
1/4 tsp
salt
1/8 tsp
pepper
1/2 c
grated parmesan cheese
1/3 c
blanched almonds
1/3 c
olive oil
1 c
thinly sliced fresh basil, divided
halved grape tomatoes and additional grated parmesan cheese

Directions Step-By-Step

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 tsp.
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.
4
Transfer remaining corn to a food processor; add cheese, almonds and oil. Process until blended. Return to skillet; add the reserved corn and heat through.
5
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. Top with tomatoes and additional cheese.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #thatbaconstuff