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Summer Corn Fettuccine Recipe

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This recipe for Summer Corn Fettuccine, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Roeser


1 lb. fettuccine
6 strips of bacon, chopped
6 ears of corn on the cob, shucked (or use canned/ frozen)
3 shallots
1 small red pepper, seeded and chopped
1 c half and half cream
½ c chicken stock or dry white wine
2 tbsp. fresh thyme leaves, chopped
A few dashes of hot sauce or 1-2 pinches cayenne pepper
1 c grated Parmesan or Romano cheese, divided
½ c sweet basil leaves, torn
Salt, pepper, and olive oil

Cook fettuccine to al dente. Meanwhile, heat a large skillet with a drizzle of olive oil, add chopped bacon and cook until rendered and crisp. Scrape corn off the cobs and add ½ of the corn to the pan with the bacon. Add the shallots and red pepper and season liberally with salt and pepper to taste. Cook until vegetables are tender, 5-6 minutes. Add remaining corn and half and half to food processor or blender and purée until smooth. Pour the chicken stock or wine into the corn and vegetable mixture and simmer over low heat for a minute to reduce. Stir in the thyme and corn cream mixture and cook for 3-4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne, if desired, and season with salt and pepper to taste. Drain the pasta and add it to a large serving bowl. Pour in the sauce, add ½ c of cheese and toss. Top with basil and pass the remaining cheese at the table.




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