The contrast between the sweet corn and the salty bacon with accents of parmesan and fresh basil kind of blows your mind once you temper it into accept something other than the expected pasta sauces. This must be why this particular recipe took the blogging world by storm and fueled a great debate.
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One Year Ago: Herbed Potato Salad (Look ma! No mayo so perfect for your 4th of July/Summer BBQ!)
Summer Corn Fettucine
- 1 pound fettuccine
- 6 slices bacon, chopped
- 6 ears corn on the cob, shucked
- 1 onion, finely chopped
- 12-oz mushrooms, sliced
- Freshly ground black pepper
- 1 cup half-and-half
- 1/2 cup chicken stock
- 2 tablespoons fresh thyme leaves, chopped
- A few dashes of hot sauce
- 1 cup grated parmesan cheese, divided
- 1/2 cup sweet basil leaves, cut in a chiffonade
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp.
- Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and cut the kernels off the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the onions and mushrooms and liberally season with salt and pepper to taste. Cook until the vegetables are tender, 5 to 6 minutes.
- dd the remaining corn and half-and-half to a food processor or blender and puree until smooth. Pour the stock into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce and season with salt and pepper to taste.
- Add the pasta to the sauce just before serving and toss with Parmesan cheese. Top with basil and serve.