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Fettuccine with Corn, Tomatoes and Bacon

4 to 6 Servings

35 minutes

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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


35 minutes


  • 12

    ounces fettuccine OR pappardelle

  • Kosher salt and ground black pepper


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Paris N.
May 8, 2024
A great vehicle for quality bacon
I came upon this recipe while exploring what I could do with the remaining block of hickory smoked & dried bacon that I had to use. My initial worry was that the hickory smoke would overwhelm the pasta, but to my surprise, it didn't. I used pappardelle from Italy, which had a great tooth and helped hold everything together. I also stirred the pasta and other ingredients for the entire five minutes, like a risotto, which incorporated the ingredients really well. Unfortunately, I took the pasta to al dente, which broke up a bit during stirring but still tasted fine. I also used canned corn because that is what I had. The corn wasn't sweet enough and too dry. Next time, I will use frozen or fresh corn; I also think frozen peas would also work in this recipe. I didn't have white balsamic vinegar, so I used high-quality dark vinegar, which tasted great and didn't noticeably change the color. The basil and parmesan are a must; the basil really elevated all the other flavors, so it's not optional, in my opinion.