Oh, Rachel Ray, you little minx. Her recipe for Summer Corn Fettuccine from the Look + Cook cookbook had all the makings of a great meal: pasta, bacon, cream, wine and parmesan cheese, not to mention fresh corn and basil. I knew it would be a winner even before my first drizzle of EVOO. When I made this dish for my family last week, everyone cleaned their plates (even after a second helping). Rich, satisfying and a real crowd-pleaser, I would not hesitate to serve this dish for company. With fresh corn at its sweet and summery best, this is the time to savor it. If you like wine, I’ve got a good one for you. We sipped a glass of Drylands Marlborough Sauvignon Blanc from New Zealand and it was fantastic (thanks for the rec’d wine store guy!) I also used it in the recipe instead of chicken stock (‘cuz that’s the way I roll).
Have leftovers? What do you think about putting them in a fritatta the next day? Good, huh?!
Summer Corn FettuccineSalt 1 pound fettuccine EVOO (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 bell pepper, seeded and chopped Black pepper 1 cup half-and-half or cream 2 tablespoons fresh thyme leaves 1/2 cup chicken stock or dry white wine A few dashes of hot sauce or a pinch or two of cayenne pepper A couple handfuls of chopped fresh flat-leaf parsley 1 cup grated Parmigiano-Reggiano 1/2 cup chopped fresh sweet basil leaves or 1/4 cup chopped fresh tarragon leaves
- Heat a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente.
- Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat. Add the bacon to the pan and cook for a few minutes to crisp the bacon and render its fat. Place a small bowl inverted in a large bowl, steady the corn cobs on the smaller bowl, and scrape the kernels off the ears. Add three-quarters of the kernels and liquids to the bacon. Add the shallots and bell pepper to the corn mixture and season liberally with salt and pepper. Cook until tender, 5-6 minutes.
- Add the remaining corn to the food processor (I used a stick blender for ease) and puree with the cream.
- Stir in the thyme and the stock or wine into the corn mixture in the skillet, reduce for a minute, then stir in the corn-cream mixture. Reduce the heat to a simmer. Cook for 3-4 minutes, stirring frequently, to thicken. Add hot sauce or cayenne pepper and adjust the salt and pepper.
- Drain pasta, then toss with the sauce, parsley, and a couple handfuls of cheese, about 1/2 cup. Top with the basil or tarragon and pass the remaining cheese at the table.
Serves 4 to 6
Let me know what you think!
Looking for a way to use up your abundance of spinach? Check out this recipe: Rustic Potato and Greens Pie
I just finished reading The Hunger Games. WOW! What a great book. Read my review of it over here. I’ve now read 8 books of my goal of 24 Books (at my current pace, I’m 3 books or 15% behind on my goal). No worries, I’ll make it!