Fettuccine with Sweet Corn, Pancetta and Gorgonzola Cream

Fettuccine with Sweet Corn, Pancetta and Gorgonzola Cream
Fettuccine with Sweet Corn, Pancetta and Gorgonzola Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    large ears of sweet corn

  • 1

    Tbs olive oil

  • 4

    ounces pancetta, diced

  • 1/2

    cup sliced shallots

  • 1

    Tbs coarsely chopped garlic

  • 1/2

    cup white wine

  • 2

    cups heavy cream

  • Kosher salt

  • 2

    Tbs gorgonzola cheese

  • 1/2

    tsp freshly ground black pepper

  • 12

    oven-dried tomatoes, but in half lengthwise

  • 1/2

    cup scallions, sliced on diagonal - white and green parts

  • 1/3

    cup sliced basil leaves

  • 1

    pound egg fettuccine

Directions

1 Cut the kernels off the corncobs by standing the corncob on its flat end on a cutting board or in a roasting pan and slicing down against the cob. Set the kernels aside. Cut the cobs into 2-inch section. 2 Combine the oil and pancetta in a 2-quart saucepan and cook over medium-high heat to render the fat and crisp the pancetta, about 5 minutes. Remove the pancetta with a slotted spoon and set aside. Discard all but 1 Tbs. of the fat. 3 Reduce the heat to medium. Add the shallots, garlic and corncobs; cook until the shallots are softened but not browned, about 3 minutes. Pour in the wine and reduce until amost dry. Add cream and simmer very genty for 5 minutes. Remove from heat, cover and let sauce steep for at least 15 minutes. 4 Strain sauce through fine strainer into a straight sided skillet large enough to hold all the pasta. 5 Place over medium heat and whisk in cheese in small pieces. Season with 1 tsp salt and the pepper. Add the panceltta, corn kernels, tomatores, scallion and basil. Bring to a simmer, turn off the heat, cover and set aside. 6 Bring 4 quarts of water to a boil in a large pot and add 2 Tbs. salt. Cook the fettuccine in the boiling watner until al dente and drain in a colandar. 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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