Aug 23, 2010

Summer Corn Fettucini

I knowwwwwww. It's been about a week since my last post. But I've been super busy! Lately I've spent all my free time researching job opportunities and internships in Santa Cruz. The other thing I've been researching is super duper exciting. I'm looking into the possibility of teaching English in Chile after I graduate. Possibly teaching at the school my dad attended when he was a kid! I think that sounds like an awesome opportunity. Does anyone know of programs? Or has anyone done anything similar?
But now onto the main event! I have a recipe here that is....not for the faint of heart. And by that I mean, if you are prone to heart attacks, don't....don't eat this. It is all carbs, cream, and DELICIOUS!

Summer Corn Fettucini
Adapted from Taste and Tell
1 lb fettucini
6 slices of bacon
6 ears of corn, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped (optional)
salt and pepper
1 cup 1/2-1/2 or cream
1/2 cup chicken stock
2 Tbsp fresh chopped thyme
Hot sauce (optional)
1 cup Parmesan
1 cup basil leaves, torn

Cook the pasta and set aside. In a saucepan cook the bacon until crispy. While the bacon is cooking, cut the kernels off of the corn cob. Add 3/4 of it to the cooked bacon. Add the shallots and bell pepper and season with salt and pepper, cook about five minutes until the vegetables are soft.
While the veggies are cooking, put the remaining corn and the cream into the food processor and pulse until smooth. Make sure it is very smooth, mine was a little too grainy. Add the chicken stock to the pan and let it reduce for a minute or two. Add the thyme and corn mixture and stir, then add hot sauce. Pour the sauce over the pasta and then stir in the cheese and basil.


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