Friday, August 12

Fettuccine with Bacon & Corn Pesto

I made this recipe for corn pesto pasta about a year ago and my boyfriend still talks about how delicious it was. I finally got around to making it again, and it was just as good as we remembered. I love how the silky smooth sauce contrasts with the salty, crunchy bacon bits. And August is the perfect time to make this dish since it relies heavily on using the summer's fresh, sweet corn. I'll probably have to make it again before the farmer's market runs out and freeze a batch to enjoy this winter.

 Fettuccine with Bacon & Corn Pesto:
  • Dice 2 slices of bacon and cook in a hot skillet until brown and crispy, about 5 minutes.
  • Remove bacon from the bacon and pour out all but 1/2 tbsp. bacon fat.*
  • Add kernels from 3 ears of corn and 1 minced garlic clove and cook until corn is tender, about 3-4 minutes.
  • Reserve about 1 c. of corn in a small bowl and place the rest of the mixture in a blender.**
  • Add 1/4 c. grated Parmesan cheese and 3 tbsp. toasted pine nuts*** in the blender and puree until smooth.
  • Stream in 1/3 c. extra virgin olive oil and blend until pesto is smooth. Season with salt and pepper.
  • Meanwhile, cook 8 oz. dried fettuccine pasta in boiling, salted water until 2 minutes before al dente.
  • Drain pasta, reserving 1 c. pasta cooking liquid, and place pack in the hot pot over low heat.
  • Toss in the pesto, 1/4 c. freshly torn basil, and reserved corn until pasta is al dente, about 2 minutes. Add pasta cooking liquid to moisten as necessary.
  • To serve, divide pasta into bowls and top with bacon bits, more fresh basil, and more Parmesan cheese.

Serves two
*To make this dish vegetarian, omit the bacon and cook the corn in olive oil.
**Or use a food processor.
***To toast nuts, place in a dry pan until fragrant and golden brown (about 4 minutes).