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fettuccine bacon garlic salt pepper Parmesan cheese blanched almonds olive oil fresh basil halved grape tomatoes
Viewed: 60 - Published at: 8 years agoIngredients
- 12 ounces uncooked fettuccine
- 4 thick-sliced bacon strips, chopped
- 4 cups fresh or frozen corn, thawed
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- 1/3 cup blanched almonds
- 1/3 cup olive oil
- 1 cup thinly sliced fresh basil, divided
- Halved grape tomatoes and additional grated Parmesan cheese, optional
Method
- Cook fettuccine according to package directions.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons.
- Add corn, garlic, salt and pepper to drippings; cook and stir over medium-high heat until corn is tender. Remove 3/4 cup corn from pan. Transfer remaining corn to a food processor; add cheese, almonds and oil. Process until blended. Return to skillet; add reserved corn and heat through.
- Drain fettuccine, reserving 1/2 cup pasta water. Add pasta, three-fourths of the bacon and 3/4 cup basil to corn mixture. Add enough reserved pasta water to reach desired consistency, tossing to coat. Sprinkle with remaining bacon and basil. If desired, top with tomatoes and additional cheese.
