Ingredients
- COOK:
- 4 oz. each dry egg fettuccine and dry spinach fettuccine
- 8 strips thick-sliced bacon, cut into 1-inch-wide pieces
- SAUTÉ:
- 3/4 cup thinly sliced scallions
- 2 tsp. minced fresh garlic
- 1 cup low-sodium chicken broth
- STIR IN:
- 1 1/2 cups fresh sweet corn kernels
- (about 2 ears)
- 1 cup heavy cream
- Salt and black pepper to taste
- Grated Parmesan
Preparation
Step 1
Cook egg and spinach fettuccine in a large pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain.
Cook bacon in a sauté pan until crisp; transfer to a paper-towel lined
plate and discard all but 2 Tbsp. drippings.
Sauté scallions and garlic in drippings over medium-high heat until fragrant, 30 seconds. Deglaze pan with broth, scraping up any brown bits; cook until broth is reduced by half, about 3 minutes.
Stir in corn, cream, bacon, and fettuccine; cook until sauce slightly
thickens, 3–5 minutes. Season pasta with salt and pepper, adding reserved pasta water to reach desired sauce consistency.
Garnish each serving with Parmesan.
Per serving: 591 cal; 34g total fat (17g sat); 103mg chol; 686mg sodium; 56g carb; 3g fiber; 20g protein