- 1 pound fettuccine
- Extra virgin olive oil (EVOO), for drizzling
- 6 slices smoky bacon, chopped
- 6 ears corn on the cob, shucked
- 3 shallots, finely chopped
- 1 small red bell pepper, seeded and chopped
- Freshly ground black pepper
- 1 cup half-and-half or cream
- 1/2 cup chicken stock or dry white wine
- 2 tablespoons fresh thyme leaves, chopped
- A few dashes of hot sauce or 1-2 pinches cayenne pepper
- 1 cup grated Parmigiano Reggiano or Pecorino Romano cheese, divided
- 1/2 cup sweet basil leaves, torn or 1/4 cup tarragon leaves, chopped
Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp.
Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5-6 minutes.
Add the remaining corn and half-and-half to a food processor and puree until smooth.
Pour the stock or wine into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3-4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.
Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup, and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.