Summer Sweet Corn Fettuccine | Dorothy Lane Market

Summer Sweet Corn Fettuccine

PREP TIME 10 mins
COOK TIME 35 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jul 29th, 2021
  • BY Chef Carrie Walters

When corn is in season, we want to use it in as many recipes as possible. 

INGREDIENTS

  • 1½ cups fresh corn kernels (about 2 ears)
  • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 oz pancetta, diced
  • ½ cup shallots, sliced
  • 1 Tbsp garlic, chopped
  • ½ cup white wine
  • 2 cups heavy cream
  • 2 Tbsp Gorgonzola cheese
  • 12 oil-packed sun-dried tomatoes, cut in half lengthwise
  • ½ cup green onions, chopped
  • ⅓ cup basil leaves, sliced
  • 16 oz egg fettuccine

INSTRUCTIONS

1
Cut the kernels off the cobs and set aside. Cut the cobs into 2-inch sections.
2
In a saucepan, heat the oil and cook the pancetta over medium heat until crispy, about 5 minutes.
3
Remove the pancetta with a slotted spoon and set aside. Discard all but 1 tablespoon of fat.
4
Reduce heat to medium. Add the shallots, garlic, and cobs; cook until shallots are softened but not browned, about 3 minutes.
5
Add wine and reduce until almost dry. Add the cream and simmer very gently for 5 minutes. Remove from heat, cover, and let the sauce steep for at least 15 minutes.
6
Strain the sauce into a skillet or saucepan large enough to hold all the pasta. Place over medium heat and whisk in cheese in small pieces. Season with salt and the pepper to taste.
7
Add pancetta, corn kernels, tomatoes, green onions, and basil. Bring to a simmer, turn off heat, cover, and set aside.
8
Cook the fettuccine in the boiling water until al dente. Add the drained pasta to the sauce and toss until the pasta is well coated. Transfer to a platter and serve hot.

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Summer Sweet Corn Fettuccine

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 35 mins
SERVINGS 4

INGREDIENTS

  • 1½ cups fresh corn kernels (about 2 ears)
  • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 2 oz pancetta, diced
  • ½ cup shallots, sliced
  • 1 Tbsp garlic, chopped
  • ½ cup white wine
  • 2 cups heavy cream
  • 2 Tbsp Gorgonzola cheese
  • 12 oil-packed sun-dried tomatoes, cut in half lengthwise
  • ½ cup green onions, chopped
  • ⅓ cup basil leaves, sliced
  • 16 oz egg fettuccine

INSTRUCTIONS

1
Cut the kernels off the cobs and set aside. Cut the cobs into 2-inch sections.
2
In a saucepan, heat the oil and cook the pancetta over medium heat until crispy, about 5 minutes.
3
Remove the pancetta with a slotted spoon and set aside. Discard all but 1 tablespoon of fat.
4
Reduce heat to medium. Add the shallots, garlic, and cobs; cook until shallots are softened but not browned, about 3 minutes.
5
Add wine and reduce until almost dry. Add the cream and simmer very gently for 5 minutes. Remove from heat, cover, and let the sauce steep for at least 15 minutes.
6
Strain the sauce into a skillet or saucepan large enough to hold all the pasta. Place over medium heat and whisk in cheese in small pieces. Season with salt and the pepper to taste.
7
Add pancetta, corn kernels, tomatoes, green onions, and basil. Bring to a simmer, turn off heat, cover, and set aside.
8
Cook the fettuccine in the boiling water until al dente. Add the drained pasta to the sauce and toss until the pasta is well coated. Transfer to a platter and serve hot.

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