Summer Corn Fettuccine

Thanks to Rachael Ray, corn chowder meets fettuccine alfredo. Two suggestions. One, go easy on the thyme. And two, if you're not feeding an army, make sure to cut this recipe in half (but keep the 6 slices of bacon)!

Ingredients

Salt

1 pound fettuccine pasta

EVOO, 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

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 cheese

1/2 cup torn sweet basil leaves or 1/4 cup chopped tarragon leaves

Directions

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 EVOO over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp.

Carefully, using a sharp knife, cut the corn from the cobs. Add 3/4 of the 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.