Fettuccine with Corn Pesto (Printer-Friendly)
Fresh fettuccine meets sweet corn pesto, crispy bacon, and herbs in a vibrant, flavorful dish.
# The Ingredients You'll Need:
→ Pasta
01 -
8 oz fresh fettuccine
→ Proteins
02 -
6 slices bacon
→ Vegetables
03 -
6 large ears corn, kernels removed
04 -
2 large garlic cloves, minced
→ Seasonings
05 -
1 1/2 tsp kosher salt
06 -
1 tsp freshly ground black pepper
→ Cheese & Nuts
07 -
3/4 cup freshly grated Parmesan cheese, divided
08 -
1/3 cup pine nuts, toasted
→ Oils & Fats
09 -
1/3 cup olive oil
→ Herbs
10 -
3/4 cup chopped fresh herbs (basil, sage, chives)
# Step-by-Step Instructions:
01 -
Bring a large pot of salted water to a boil. Cook fresh fettuccine until al dente according to package instructions, stirring occasionally. Drain, reserving 1 1/2 cups of the cooking water. Return pasta to the pot.
02 -
In a large skillet over medium heat, cook bacon until brown and crispy. Drain on paper towels, crumble, and set aside. Add corn, garlic, salt, and pepper to the skillet with bacon drippings. Sauté over medium-high heat until corn is tender, about 5 minutes. Set aside 1 1/2 cups of the corn mixture in a small bowl.
03 -
Transfer the remaining corn mixture to a food processor. Add 1/2 cup Parmesan, toasted pine nuts, and olive oil. Process until mostly smooth.
04 -
Add corn pesto, reserved corn kernels, and 1/2 cup chopped herbs to the pot with pasta. Toss over medium heat until warmed through. Gradually add reserved pasta water, 1/4 cup at a time, until pesto reaches a sauce consistency that coats the fettuccine.
05 -
Transfer pasta to a shallow bowl. Top with crumbled bacon, remaining Parmesan, and remaining chopped herbs. Serve immediately.
# Extra Tips:
01 -
Reserve pasta cooking water to adjust sauce consistency for an evenly coated pasta.