Pasta with Gorgonzola and White Corn Sauce

By CindyWise

Ingredients

• 6 tablespoons minced red onions
• 1/4 cup Olive Oil
• 1 / teaspoon salt
• 1-1/4 cup evaporated, skim milk
• 6 oz Sweet Gorgonzola, crumbled
• Several dashes of Tabasco
• 1 pound fettuccine
• 1-1/4 teaspoon grated lemon rind
• 12 large basil leaves, cut into thin strips
• 3 ears white corn. Kernels cut from cob & scraped-
• 1-1/2 About 1-1/2 - 1-3/4 cups
• 8 thicks slices bacon, fried crisp & chopped

Preparation

Step 1

DO NOT ALLOW THIS SAUCE TO BOIL AFTER CHEESE IS ADDED OR WHEN REHEATED OR IT WILL BECMOE BITTER.

In a skillet, over medium heat wilt the onion in the olive oil, stirring about 5 minutes.

Add the salt and evaporated milk. Add the cheese & Tabasco. Continue cooking over medium heat, stirring until cheese melts and mixture thickens. Remove.

Put the pasta on to cook.

When the fettuccine is almost done, reheat the sauce, adding all other ingredients EXCEPT the bacon.

Divide the drained pasta among 8 warmed bowls. Top each serving with sauce and sprinkle with bacon.