This pasta tastes like corn chowder, a summer favorite of mine. Bring home a bushel of corn at summers end and cook, scrape and freeze summer fresh flavor by making your own frozen corn kernels.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- Salt
- 1 pound 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 bell pepper, seeded and chopped
- Freshly ground black pepper
- 1 cup half-and-half or cream – whatever you put in your morning coffee
- 1/2 cup chicken stock or dry white wine
- 2 tablespoons chopped fresh thyme leaves
- A few dashes hot sauce or 1 or 2 pinches cayenne pepper
- 1 cup grated Parmigiano-Reggiano or Pecorino Romano
- 1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves
Instructions
- Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
- Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.
- Add the remaining corn and half-and-half to a food processor and puree until smooth.
- Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.
- Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 745 |
| Total Fat | 28 g |
| Saturated Fat | 11 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 29 g |
| Cholesterol | 42 mg |
| Sodium | 901 mg |
Reviews
Amazing. I was afraid it would be bland, but it was not! And I made a vegetarian version with no bacon and non-chicken stock. It was out of this world!!!!! Seriously, my two favorites: summer corn and creamy pasta. A total knockout!
I plan to make this recipe. I have read the reviews and some say that its bland or they simply don’t like her recipes. First I know she does not measure salt and pepper you have to add those to taste, so what she adds might not be enough for your or to much. Second if you don’t salt your pasta water it will be bland, don’t rinse the pasta after it cooks your rinsing all the salt off. Not every one likes this pasta so try a thinner pasta or one that you like more. Im going to try and make this as a topping for a steak I think it would go great on a steak.
I loved this, I am making it again tomorrow, but this time, I will omit the red peppers, my husband is not a big fan of them, I may saute some and just add to my own dish. Mine was very creamy & I ate it several days. I can’t wait to have it again!!!
Ok, I read the reviews before I tried this receipe. I wasn’t interested in the pasta part so I simply omitted it. I followed the receipe except I did not use any cream or blend any of the corn. I stopped after the thyme leaves and cooked the corn for about twenty minutes. What a hit with my family! This has a great sweet flavor and just a hint of smokey flavor from the bacon.
Not a keeper. We ate it because I made it, and while making it I made several tweeks to make it more to our liking. No saving this one, sorry. You know, I LOVE Rachael Ray, but I have NEVER tried any of her recipes (and I keep trying them, that we’ve liked. Not going to waste any more time or money with your recipes Rachael, sorry. I should have read the reviews before making this one.
I was so disappointed. The ingredients are wonderful & it makes my mouth water just reading them. I’ll admit I over heated it & the half/half broke but it should not have made much difference. I’m truly sorry because I wanted this to be as good as I was expecting.
Loved this….wouldn’t change anything. I used half and half and a bit of heavy cream to finish it off. I may have simmered it too long and the sauce started to break..but adding the heavy cream fixed that. I also made my own pasta…well worth the effort!
This pasta tastes like summer, however, I think I’d have to be in a certain mood to enjoy it. It’s not something you would want to put in a regular rotation.
Like another reviewer, I used 24 oz frozen corn. I put 3/4 cup in with the cream and 2 1/4 cup in the pan whole. I also mixed the pasta together with the sauce and Parmesan before running to pick my fiance up from the train station. It wasn’t on purpose, but this allowed the pasta to absorb the liquid from the sauce, which I think helped make it creamy.
This was such a disappointing recipe. I followed it to the letter and it was just blah. It wasn’t horrible but I won’t make it again. The reviews online and watching Rachel make this had gotten my hopes up that we would love this recipe. The sauce was not creamy and it just tasted like corn and bland noodles. I ended up throwing out the remainder of it.
As Rachael would say – YUMMO – I added a sliced, blackened chicken breast for a complete meal.