Dinnertime: Summer Corn Fettuccine

This is a modified Rachael Ray recipe - it's a fantastic summer meal!

Ingredients

1/2 lb. fettuccine (1/2 a box uncooked)

3 slices of thick bacon, cooked

3 ears of corn on the cob

1 small red bell pepper

1/2 cup half and half

1/4 cup chicken or veggie stock (or 1/4 cup white wine)

1 teaspoon hot sauce

1 tablespoon fresh thyme leaves

1/2 cup shredded mozzarella (you can also use grated Parmesan)

1/4 cup fresh basil, chopped

Salt and Pepper to taste

Dried parsley to taste

Extra virgin olive oil (not pictured)

Cook your pasta according to the directions on the box. While that cooks, shuck your corn and cut off the kernels into a bowl. 

Slice up your red bell pepper and bacon. Grab a big skillet and pour in some olive oil (about 2 tablespoons) and heat over medium high heat. Throw in the bacon, about 3/4 of the corn and the pepper, along with a liberal seasoning of salt and pepper and cook until tender (about 5 minutes).

While the bacon/pepper/corn is cooking, take the half and half, along with the rest of the corn and blend in a food processor. 

Stir in the thyme, stock (or wine) cook for about 1 minute, then add the corn/cream mixture and hot sauce and reduce the heat to a simmer, stirring often to thicken the sauce for about 3-4 minutes.

Drain your pasta, and toss it into the sauce along with a handful of cheese (about 1/4 cup). 

Serve with the fresh basil, parsley, and the rest of the cheese sprinkled on top. This goes great with fresh bread, or a spinach salad.

Serves 4! Enjoy!