Summer Corn Fettuccine was actually last Sunday’s dinner headliner. Even though I raved impatiently about the Toasted Ravioli, this summer pasta dish was well worth it and a nice way to incorporate a little more corn towards the end days of Summer. It comes from Rachael Ray’s Look and Cook cookbook and the recipe can be found right….here!

We made the full amount and were eating it for three days. So, feel free to cut the recipe in half. Not that it wasn’t delicious, because it was, but anything can get a little tiresome after three days. Well, maybe not Toasted Ravioli! Yikes! You see what I did there? You could just make Toasted Ravioli as the headliner and add a nice salad next to it and that would be just wonderful. I digress, I truly loved the Summer Corn Fettuccine, especially the corn in it and the Parmigiano-Reggiano cheese. Let’s get to it!

The recipe calls for six ears of corn, but five was more than enough for us.

This part is kind of fun, but messy. Cut the kernels off the ears into a bowl, but do note that they fly all over and the juices spray out as well. Maybe try it with the sink in the direction of the flying kernels and juices so it doesn’t get on the floor or your toaster oven! 

Then take a moment to admire the lovely color of the corn…

Prepare and dice up the shallots to be added to the already chopped up and cooking till crisp bacon. I’m sorry, although I am a new fan of pork, I still think it’s gross in it’s raw state. No photo.

Add three quarters of the corn to the bacon.

Then add the diced up shallot and bell pepper. It calls for red bell pepper, but I think I prefer the orange or yellow variety. It tastes sweeter.

Meanwhile, add cream and the remaining corn to the blender or food processor and puree.

Prepare to add your shaved Parmigiano-Reggiano.

Let’s stop here and talk about how expensive I think this cheese is. Good thing it’s delicious! But I don’t want a shred of it to go to waste. Look out family, this stuff is going to be around a lot this week!

Add your fresh chopped basil. I found that Basil is so pretty and smells so good that I think bundles of it should go in my dish. But, watch out, a little goes a long way. You don’t want your other flavors competing for front row, here.

And, it’s done. Very delicious. Serve with more shredded Parmigiano-Reggiano and either toasted ravioli or crusty bread.