Summer Corn Fettuccine

I decided to make this recipe with a spin, it's not summer (obviously if you check out the snow outside) but I substituted corn on the cob for frozen corn and it came out very good.

Here are the list of Ingredients used and then I will give the step by step instructions with pictures I took while making the dish.

Salt
1 pound fettuccine
EVOO (extra virgin olive oil)
6-8 slices bacon, chopped
6 ears corn on the cob (or 2 lbs frozen corn)
3 shallots, finely chopped (optional)
black pepper
1 cup half and half
2 tablespoons fresh thyme leaves
1/2 cup chicken stock
nutmeg
a couple handfuls of chopped fresh flat-leaf parsley
1 cup grated parmigiano-reggiano cheese

1. Heat a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente (about 10 mins)


2. Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat. Add bacon and render its fat.


3. Add three quarters of the kernels and liquids to the bacon. Add the shallots and season liberally with salt and pepper. Cook until tender, 5 to 6 minutes.


4. Add the remaining corn (about 1 cup if frozen) to the food processor and puree with the cream.


5. Stir in the thyme and the stock into the corn mixture in the skillet, reduce for a minute, then stir in the corn-cream mixture. Reduce the heat to simmer. Cook for 3-4 minutes, stirring frequently, to thicken.


6. Grate in some fresh nutmeg just a few grates)




7. Drain the pasta, then toss with the sauce, parsley, and a couple handfuls of cheese, about 1/2 cup.


Pass the remaining cheese at the table.

Now just sit back and enjoy the praise! It really was a good dinner and wasn't too hard to make in my opinion. I hope you enjoy and I hope this helps if your not too handy in the kitchen.