Anyway I'm happy to be showing you guys this. This recipe is not mine. It's a recipe from Rachael Ray and my husband said to tell you guys that this is "food crack".
It's the perfect season to make this since the corn is SO sweet and delicious this time of year. My husband is always craving this since I only make it when corn is in season. (This is coming from a picky eater and he loves it!!)
So lets get to it! I'll start with the ingredients and go from there.
Summer Corn Fettuccine:
- 8 ears of corn
- About 1 1/2 cups chicken stock
- 1/2 cup half and half, whole or 2% milk
- 1 pound fettuccini, tagliatelle, egg tagliatelle or pappardelle
- Extra Virgin Olive Oil
- 6 slices bacon (about half a pound)
- 1 large sweet onion
- 3 to 4 cloves garlic
- 1 Fresno chili (optional)
- 7 to 8 stems of fresh thyme, leaves finely chopped, a couple of tablespoons
- 2 tablespoons butter, cut into small pieces
- About 1/4 cup dill
- Freshly grated Parmesan
- Your going to start by prepping the corn but while your doing that fry up your bacon and chop it up.
Now you start by cutting the corn off of the cob. To make this easier place a small bowl upside down in a larger bowl and place the corn on the smaller bowl vertically and run your knife down it to remove the corn. (I guess I should have snapped a picture of that)
After you get all of the corn off the cob divide it in half. Put some extra virgin olive oil in your pan and sauté half your corn 5-7 minutes until it starts to brown.
While your corn is cooking chop up your onion, Fresno chili, and thyme then add it to your corn. After that sautés for a minute or two grate (or chop) in your garlic.
While all of this is cooking down add the other half of your corn to the food processor with 1 1/2 cups chicken stock and 1/2 cup half and half and process it up.
When your corn and veggies have cooked down add your processed corn "sauce" and let it simmer for 15 minutes or so. While it's simmering you can cook your pasta. I used pappardelle. My favorite!! :) Also chop up your dill so you can stir it into your sauce before adding it to your pasta.
Before you drain your pasta take about a cup if liquid of the water and reserve it just in case you need to thin your sauce out a bit. Now add about 3 tablespoons of butter to your sauce. (This will give you a silkier sauce.) once it's melted combine it with the pasta and add some freshly grated Parmesan.
This recipe is so delicious!! Remember you can change stuff around to make it how you or your family will enjoy it.
Like I said this is a Rachael Ray recipe but I've changed a few things around of course. My husband says I'm famous for changing recipes to make them perfect for us. So please DON'T be afraid to try a recipe just because it has an ingredient you don't like or usually use. :)
For example if you don't like dill then You don't have to use it. You can substitute parsley or leave it out completely!
Please let me know if you have any requests or questions!!!
