Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, summer corn fettuccine. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Summer Corn Fettuccine is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Summer Corn Fettuccine is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook summer corn fettuccine using 15 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Summer Corn Fettuccine:

1. Make ready salt to taste
2. Make ready fettuccine
3. Get extra virgin olive oil for drizzling
4. Make ready smoked bacon, chopped
5. Make ready ears corn on the cob, shucked
6. Get shallots, finely chopped
7. Get pepper to taste
8. Take red bell pepper, seeded and chopped
9. Get fresh thyme leaves
10. Get half and half or cream
11. Take chicken stock or dry white wine
12. Prepare few dashes of hot sauce or a pinch or 2 of cayenne pepper
13. Make ready couple handfuls of chopped fresh parsley
14. Prepare grated Parmigiano Reggiano cheese
15. Make ready chopped fresh sweet basil leaves or 1/4 cup chopped fresh tarragon leaves

Instructions to make Summer Corn Fettuccine:

1. Heat a large pot of water to boil for the pasta.
2. Salt the water and cook the pasta to al dente.
3. Meanwhile, heat a large skillet with a drizzle of extra virgin olive oil over medium to medium high heat.
4. Add the bacon to the pan and cook for a few minutes to crisp the bacon and render its fat.
5. Scrape the kernels off of the ears of corn.
6. Add 3/4 of the kernels and liquids to the bacon.
7. Add the shallots and bell pepper to the corn mixture and season with salt and pepper.
8. Cook until tender, 5 or 6 minutes.
9. Add the remaining corn to a food processor or blender, and puree with the cream.
10. Stir in the thyme and the stock or wine into the corn mixture in the skillet.
11. Reduce for a minute, then stir in the corn-cream mixture.
12. Reduce the heat to a simmer.
13. Cook for 3 or 4 minutes, stirring frequently, to thicken.
14. Add the hot sauce or cayenne pepper and adjust any salt and pepper at this time.
15. Drain the pasta, then toss with the sauce, parsley, and a couple handfuls of cheese, about 1/2 cup.
16. Top with the basil or tarragon and pass the remaining cheese at the table.

So that is going to wrap it up for this exceptional food summer corn fettuccine recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!