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Fettuccine with Corn, Tomatoes and Bacon
Sweet, buttery, salty and smoky are the defining flavors of this summery pasta dish that can be made year-round thanks to frozen corn. Supermarket cherry (or grape) tomatoes are dependably good no matter the season, but briefly simmering them on the stovetop brings out their sweetness and renders them juicy and succulent. We boil the fettuccine until it’s not quite al dente, then finish cooking the pasta in the sauce so it absorbs flavors.
4 to 6
Servings
35 minutes
Ingredients
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12
ounces fettuccine OR pappardelle
-
Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve 1 cup of the cooking water, then drain; set aside.
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