Summer Corn Fettucine

I love fresh, summer corn and when I came across this unique recipe I thought it would be a winner for sure! I’ve seen it all over the blog world and it received glowing reviews. Well, I thought it was great and very different but I wasn’t totally in love with it.

Peppers aren’t my thing and I think this was the problem. They didn’t take over the flavor by any means but I could taste them and it bothered me. It had a great flavor, sweet from the corn and smoky from the bacon. I will definitely be giving this another try just without the red pepper.

I apologize for the quality of pictures. We were starving and I just snapped a few quick pictures!

Summer Corn fettucine
recipe from Rachael Ray

Salt
1 pound fettucine
Extra Virgin Olive Oil, for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red pepper, seeded and chopped
Freshly ground black pepper
1 cup half-and-half or cream
1/2 cup chicken stock or dry white wine
2 tablespoons chopped fresh thyme leaves
A few dashes hot sauce or 1 or 2 pinches cayenne pepper
1 cup grated Parmigiano-Reggiano or Pecorino Romano
1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves

1. Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
2. Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook 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 scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.
3. Add the remaining corn and half-and-half to a food processor and puree until smooth.
4. Pour the stock or wine 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 or cayenne and season with salt and pepper, to taste.
5. Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Recipe linked to Mangia Monday’s, Nap Time Creations, Full Plate Thursday and Sharing Sundays.

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