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Why recepie famous for?
The pasta was a hit and there wasn’t any leftover. Funnily enough, Firecracker fell asleep in my husband’s arms at the table and Treat fell asleep shortly thereafter, allowing us adults to enjoy
Ingredients
1 lb fettuccine5 ears corn on the cob, sucked and kernels cut off the cob
1 C heavy cream
5 strips center-cut bacon, diced
2 large shallots, diced
1 bell pepper (I used 2 very small green ones we picked), diced
1/2 C vegetable stock
2 tsp dried thyme
1 tomato, diced
hot sauce (to taste)
1/2 – 1 C shredded parmesan cheese
1/2 C fresh flat-leaf parsley, chopped
1/2 C fresh basil, chopped
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and set aside.Put 1/4 of the corn kernels in a food processor with the cream. Blend until smooth, season with S+P.
In a large skillet, cook bacon over medium-high heat for about 5 minutes. Add the remaining corn, shallots, bell pepper, S+P, cook another 5 minutes until veggies are tender. Stir in the stock, thyme, and corn/cream mixture. Reduce the heat and simmer until slightly thickened. Gently stir in the tomato. Season to taste with hot sauce, S+P.
Toss cooked pasta into the sauce with 1/2 C Parmesan cheese and the parsley. Garnish with basil and extra cheese.
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