Fettuccine with Corn Pesto

This fresh fettuccine tossed in a vibrant corn pesto offers a delightful twist on traditional pasta dishes by combining sweet summer corn with crispy bacon and fragrant herbs. It’s perfect for those days when you want something comforting yet a bit unexpected.

I first tried this recipe during a summer cookout, and the unexpected corn pesto stole the show. Now it’s a dish my friends always ask me to bring for gatherings.

Ingredients

• Fresh fettuccine: cooks faster than dried and holds the sauce beautifully. Look for pasta made with fresh eggs for best flavor
• Bacon: adds crispy saltiness. Pick thick-cut for more bite and texture
• Corn: fresh ears are key here to capture that sweet, juicy flavor. Avoid frozen if possible for maximum freshness
• Garlic: minced for pungent warmth that balances the sweetness of corn
• Kosher salt and freshly ground black pepper: essential for seasoning. Adjust to taste but don’t skip
• Parmesan cheese: freshly grated. Freshly grated cheese melts better and has a sharper flavor than pregrated varieties
• Pine nuts: toasted to bring out their buttery, rich flavor. Watch carefully when toasting so they don’t burn
• Olive oil: helps emulsify the pesto and adds fruity richness
• Fresh herbs such as basil, sage, and chives: provide bright, aromatic notes. Use what’s freshest or available

Step-by-Step Instructions

Sauté the bacon:

Cook the bacon slices over medium heat until they are brown and crispy. This can take around 8 to 10 minutes. Remove them with a slotted spoon and drain on paper towels. Once cool enough, crumble and set them aside for topping the pasta later.

Prepare the corn mixture:

Add the corn kernels, minced garlic, kosher salt, and black pepper to the skillet with the bacon drippings. Sauté over medium high heat for about five minutes until the corn is tender but still has some bite. Remove about 1 1/2 cups of this mixture to a small bowl; you will add this back to the pasta later.

Make the pesto:

Transfer the remaining corn mixture in the skillet into a food processor or blender. Add half a cup of Parmesan, toasted pine nuts, and olive oil. Pulse until mostly smooth with a slightly chunky texture, resembling a thick pesto.

Cook and drain the pasta:

Bring a large pot of salted water to a boil and cook the fresh fettuccine according to package directions until al dente. Stir occasionally to prevent sticking. Drain the pasta, reserving 1 1/2 cups of the cooking water. Return the pasta to the pot.

Combine pasta and pesto:

Add the corn pesto, reserved corn kernels, and half of the chopped fresh herbs to the pasta in the pot. Toss over medium heat to warm everything through. Slowly add the reserved pasta cooking water quarter cup at a time until the pesto thins enough to coat the noodles evenly.

Finish and serve:

Transfer the pasta to a shallow serving bowl. Top with crumbled bacon, the remaining Parmesan cheese, and the rest of the fresh herbs for a fresh, colorful finish.

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My favorite part has to be the combination of crispy bacon scattered over the silky pasta with the sweet pop of corn and fresh herbs. It always brings back memories of sunny summer dinners on the porch with friends gathered around, laughing and sharing stories late into the night.

Storage tips

Store leftover pasta in an airtight container in the refrigerator for up to three days. Note that the pesto may thicken after chilling. Gently warm with a splash of water or olive oil to loosen it up before serving. Avoid freezing as the texture of fresh pasta and corn pesto can become grainy.

Ingredient substitutions

You can swap bacon for pancetta or smoked turkey bacon if you prefer a slightly different smoky note. If pine nuts are unavailable, walnuts or almonds provide a pleasant alternative but toast them lightly to bring out the flavor. Fresh herbs can be tailored to your taste; a handful of parsley or thyme works well too.

Serving suggestions

Serve this pasta with a crisp green salad dressed with lemon vinaigrette to balance the richness. A glass of chilled white wine, especially a Sauvignon Blanc or Pinot Grigio, pairs beautifully with the fresh, summery flavors in this dish. Leftover roasted vegetables can also be stirred in for added texture and nutrition.

Cultural context

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Corn traditionally is a stalwart summer ingredient in many cuisines across the Americas. This recipe melds Italian cooking methods and pasta styles with a classic New World crop bringing a unique fusion of flavors. It showcases how humble seasonal produce can take center stage in elegant yet simple meals.

Frequently Asked Questions

→ How can I make the corn pesto smoother?

Process the corn mixture thoroughly in a food processor and gradually add olive oil and pasta water to reach a silky texture.

→ Can I substitute fresh fettuccine with dried pasta?

Yes, dried pasta can be used but adjust cooking times accordingly to achieve al dente texture before tossing with the pesto.

→ What herbs work best in this dish?

Basil, sage, and chives contribute freshness and aroma that complement the sweetness of the corn and the richness of bacon.

→ How do I prevent the pesto from becoming watery?

Add reserved pasta water incrementally, stopping once you achieve a sauce that lightly coats the pasta without dripping.

→ What tips help crisp the bacon perfectly?

Cook bacon over medium heat until brown and crispy, then drain on paper towels to remove excess fat before crumbling.