Real Recipes From Real Home Cooks ®

fresh corn fettuccine

(1 rating)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

(1 rating)
yield 6 serving(s)
prep time 30 Min

Ingredients For fresh corn fettuccine

  • 12 oz
    uncooked fettuccine
  • 4 slice
    (thick) bacon, chopped
  • 4 c
    fresh or frozen corn, thawed
  • 3 clove
    garlic, minced
  • 1/4 tsp
  • 1/8 tsp
  • 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

How To Make fresh corn fettuccine

  • 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.