This was really tasty! We had this a couple weeks ago, and it can be found in Rachael Ray’s “Look and Cook”. Make this while fresh sweet corn is still in season, you’ll love it!
1 lb. fettuccine
6 slices of bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
1 cup cream or half-n-half
2 tbs fresh thyme leaves
1/2 cup chicken stock
A few dashes of hot sauce
A couple handfuls fresh flat-leaf parsley, minced
1 cup grated Parmesan cheese
1/2 cup fresh basil, chopped
Bring a large pot of water to a boil. Salt it and cook the pasta according to package directions.
Meanwhile, preheat a large skillet over medium-high heat. Drizzle in a little bit of olive oil, add the bacon and cook until crispy. Remove with a slotted spoon to a paper towel lined plate.
With a sharp knife, remove the kernals from the corn cobs. I’ve found that the best way to do this is to use your bundt cake pan. Add three quarters of the corn to the bacon drippings, along with the shallots and bell pepper. Season with salt and pepper. Cook until tender, 5-6 minutes.
Add the remaining corn kernals to the food processor with the cream. Puree until smooth. Stir the thyme and stock to the corn in the skillet, reduce for a minute, then add the puree. Simmer or 3-4 minutes, stirring often, and let it thicken. Add the hot sauce and adjust the salt and pepper to taste.
Drain the pasta, then toss with the sauce. Add the bacon back in, along with the parsley, and cheese. Top with the basil and a little more cheese and serve.