Summer Corn Fettuccine

This was recently featured on a Rachel Ray 30 Minute Meals Show. Local and seasonal ingredients are the trend. So as you can imagine this is a great summer dish!!! I served this as a side dish but paired with a green salad it could be its own meal easily. Directions follow:

Salt
1 lb. Fettuccine
Extra-virgin olive oil, for drizzling
6 slices smoky bacon, chopped
6 ears corn on the cob, shucked
3 shallots, finely chopped
1 small red pepper, seeded and chopped
Fresh ground black pepper
1 cup half and half or heavy cream
1/2 cup dry white wine or chicken stock
2 tbls. chopped fresh thyme
1-2 dashes hot sauce
1 cup Parmasaen cheese
1/2 cup fresh basil, chopped

Directions:
Bring pasta pot of water to a boil salt well and drizzle with olive oil.Add pasta cooking to al dente.
Meanwhile in a large skillet heat, drizzle with extra virgin olive oil over medium-high heat. Add the bacon and cook a few minutes until rendered crisp. Scrape the ears of corn.Add 3/4 of the scraped corn and any of the corn liquid to the pan with the bacon. Add the shallots and red pepper. Season well with salt and pepper, Remember to taste for seasoning. Cook until veggies are tender about 5-6 minutes.
Add the remaing corn and half and half to a food processor and puree.
Add the wine or stock to the corn and veggie mixture, simmer for a minute to reduce. Stir in the thyme and cream and corn mixture. Cook for 4-5 minutes, stirring often, to thicken. Add hot sauce and season with salt and pepper, to taste.

Drain pasta, add to a large serving bowl. Pour sauce over, add cheese and toss well with tongs. Top with chopped fresh basil and serve.


Enjoy!!!