Fettuccine with Bacon, Corn and Tomatoes
This pasta dish speaks of summer on the farm. Juicy ripe tomatoes, tender fresh corn niblets and crumbled smoked bacon combine with fettuccine to make a perfect meal for the summertime.
1/2 pound fettuccine
1/2 pound bacon, cut into thin strips
1 onion, cut into small dice
16 cherry tomatoes, halved
2 ears fresh corn, kernels cut from cob
1/2 cup white wine
1/2 cup chicken stock
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 tablespoons chopped flat-leaf parsley
- Cook fettuccine according to package directions; drain and cover. Set aside. Heat a large skillet over medium-heat. Add the bacon and cook until browned and lightly crisp, about 7 minutes. Remove from pan and drain on paper towels. Pour off and discard half the fat.
- Place the pan back on the heat and add the onion; cook until translucent, about 5 minutes. Add the tomatoes and corn; quickly sauté for 2 minutes. Add the wine and stir to remove any browned bits stuck to the bottom of the pan. Add chicken stock and cook for 3 minutes to reduce sauce. Season with salt and pepper.
- Turn sauce into a large, warmed serving bowl; add pasta and toss to coat. Garnish with fresh parsley.
Makes 4 servings.