fresh corn fettuccine

Name: FRESH CORN FETTUCCINE
Prep time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 12 ounce(s) uncooked fettuccine; 4 slice(s) (thick) bacon, chopped; 4 cup(s) fresh or frozen corn, thawed; 3 clove(s) garlic, minced; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) pepper; 1/2 cup(s) grated parmesan cheese; 1/3 cup(s) blanched almonds; 1/3 cup(s) olive oil; 1 cup(s) thinly sliced fresh basil, divided; - halved grape tomatoes and additional grated parmesan cheese

(1 RATING)

61 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Jul 9, 2013

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

Rate

prep time 30 Min

cook time

method ---

yield 6 serving(s)

Ingredients

12 ounces uncooked fettuccine
4 slices (thick) bacon, chopped
4 cups fresh or frozen corn, thawed
3 cloves garlic, 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

How To Make fresh corn fettuccine

Step 1

Cook fettuccine according to package directions.

Step 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.
Step 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.
Step 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.
Step 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.
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