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Fettuccine with Corn, Tomatoes and Bacon

4 to 6 Servings
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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.

Ingredients

  • 12

    ounces fettuccine OR pappardelle

  • Kosher salt and ground black pepper

Directions

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