When summer hits, I need corn. Corn on the cob? Check. Corn in salads and salsas? You bet. Corn in stir-fries? Absolutely! But I never really thought about corn and pasta. Now, that’s all I can think about, thanks to Corn & Bacon Fettuccine from Southern Living Magazine. Although, honestly, the bacon may have something to do with it too!
This is a seriously creamy, dreamy, decadent pasta that somehow seems summery thanks to the fresh herbs and fresh corn. Of course, nobody saying you can’t make this in the dead of winter with some good frozen corn; but man, with super-sweet, farmer’s market fresh, midwestern corn…. this is hard to beat! And… did I mention, there’s bacon?
Corn-and-Bacon Fettuccine
Serves 4
Ingredients:
8 oz uncooked fettuccine
4 ears, fresh corn, shucked
4 thick-cut bacon slices, chopped
1/2 cup finely chopped shallots
1 Tbsp chopped fresh thyme
1/4 cup thinly sliced fresh basil, divided
2-1/2 tsp kosher salt, divided
3 Tbsp all-purpose flour
3 cups whole milk, divided
1/2 tsp black pepper
1-1/4 oz Parmesan cheese, shredded (about 1/2 cup)
Procedure:
- Cook pasta according to package directions. Drain, and set aside
- Meanwhile, cut kernels from corn cobs; set aside. Using small holes of a box grater, scrape milky liquid from cobs into a small bowl; set aside
- Cook bacon in a large skillet over medium-high, stirring often, until crispy, 6 to 8 minutes. Stir in corn kernels, shallots, thyme, 2 tablespoons of the basil and one teaspoon of the salt. Cook, stirring often, until mixture softens, 3 to 4 minutes. Remove from heat.
- Whisk together flour and 1/2 cup of the milk in a small bowl until smooth Stir together reserved corn cob liquid and remaining 2-1/2 cups milk in a saucepan, bring to a simmer over high. Add flour mixture. Cook, whisking occasionally, until thickened and slightly reduced, 5 to 6 minutes/ Stir in pepper and remaining 1-1/2 teaspoons salt.
- Return bacon mixture to medium-high heat. Add cooked pasta and thickened sauce; toss to coat. Cook, tossing occasionally, until mixture comes to a simmer, about 2 minutes. Divide pasta among 4 shallow bowls; sprinkle with Parmesan and remaining basil.