How to Make Fettuccine With White Corn

Smoky bacon and fresh thyme work with the sweet corn to create this classic pasta. Serve with a fruity pinot noir. Serves six to eight.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Groceries
• Chef's Knives
• Cutting Boards
• Measuring Cups
• Measuring Spoons
• Skillets
• Wooden Spoons
• 1/4 c. olive oil
• 2 medium yellow onions, sliced
• 2 cloves garlic, minced
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tbsp. chopped thyme
• 3 ears white corn, shucked
• juice of 1 lemon
• 1 c. chicken broth or stock
• 1/2 c. diced smoked bacon, cooked crispy
• 1 lb. fettuccine, cooked al dente
• 1/4 c. fresh grated Parmesan

1. Heat the oil in a medium skillet and add the onion. Let the onions caramelize by cooking on medium-high heat for 12 minutes, stirring occasionally.
2. Add garlic and continue cooking for 1 minute. Season with salt, pepper and thyme.
3. Cut the corn off the cobs with a sharp knife and add to the skillet. Sauté for 3 minutes.
4. Squeeze the lemon into the pan, add the chicken broth and simmer for 3 more minutes.
5. Add the bacon and pasta; toss to coat evenly. Sprinkle the Parmesan on top of each serving of pasta just before serving.

Tips & Warnings

• Salt the water that you cook the pasta in to get the most flavor in the noodles.