Happy holiday weekend!!
I seriously thought about canceling this week’s Rachael Ray post, but I did that a few weeks ago, and I really wanted to share this recipe!! So I hope there are a few of you out there that are still spending some time online this weekend – or at least catching up next week!! And oh my goodness – I just realized that I didn’t put the Mr. Linky on last week’s post – I’m such a dork!
The really good corn isn’t available here yet, but I just can’t resist seeing all the corn stands on the corner or the super cheap cost of corn at the grocery store right now. We’ve been having corn in one way or another at least once a week! So when I saw this episode of 30 Minute Meals, I knew this was going to grace our table!
My husband is a fettuccine lover. It’s probably his favorite food. But this takes the fettuccine in a little bit of a different direction. Yesterday, I gave you pickles in meat loaf, and today, I give you corn in fettuccine! What?? But I tell you, it was absolutely delicious. I would add more bacon and more bell pepper next time, but besides that, I wouldn’t change a thing. We are growing corn in our garden for the first time this year, so this just may make it back on our table many more times this fall!
Summer Corn Fettuccine
from 30 Minute Meals
total time: 30 minutes
1 pound fettuccine
extra virgin olive oil
6 slices bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
freshly ground pepper
1 cup half-and-half or cream
1/2 cup chicken stock
2 tablespoons chopped fresh thyme
a few dashes of hot sauce
1 cup grated Parmigiano-Reggiano or Pecorino Romano
1 cup torn basil leaves
Bring a large pot of water to boil. Salt the water and add the pasta. Cook until al dente. Drain.
Meanwhile, heat the olive oil in a pan over medium heat. Add the bacon and cook until crisp.
Invert a small bowl in a larger bowl. Steady the corn on the smaller bowl, and carefully scrape the kernels from the cob with a sharp knife. All of the corn will fall into the bigger bowl. Take 3/4 of the corn and add it to the bacon. Add the shallots and bell pepper and season with salt and pepper. Cook until the vegetables are tender, about 5 minutes.
Put the remaining corn and the cream in a food processor and process until smooth.
Add the chicken stock to the vegetable pan and let it reduce for a minute or two. Stir in the thyme. Add the corn/cream mixture and stir in and allow to thicken and cook for a few minutes. Add the hot sauce and check for seasoning.
Pour the sauce over the drained pasta and add a couple of handfuls of the cheese. Top with the torn basil and pass the remaining cheese at the table.