Summer Sweet Corn Fettuccine | Dorothy Lane Market
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    Summer Sweet Corn Fettuccine

    PREP TIME 10 mins
    COOK TIME 35 mins
    SERVINGS 4
    Chef Carrie Walters
    • POSTED Jul 29th, 2021
    • BY Chef Carrie Walters

    When corn is in season, we want to use it in as many recipes as possible. 

    INGREDIENTS

    • 1½ cups fresh corn kernels (about 2 ears)
    • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 2 oz pancetta, diced
    • ½ cup shallots, sliced
    • 1 Tbsp garlic, chopped
    • ½ cup white wine
    • 2 cups heavy cream
    • 2 Tbsp Gorgonzola cheese
    • 12 oil-packed sun-dried tomatoes, cut in half lengthwise
    • ½ cup green onions, chopped
    • ⅓ cup basil leaves, sliced
    • 16 oz egg fettuccine

    INSTRUCTIONS

    1
    Cut the kernels off the cobs and set aside. Cut the cobs into 2-inch sections.
    2
    In a saucepan, heat the oil and cook the pancetta over medium heat until crispy, about 5 minutes.
    3
    Remove the pancetta with a slotted spoon and set aside. Discard all but 1 tablespoon of fat.
    4
    Reduce heat to medium. Add the shallots, garlic, and cobs; cook until shallots are softened but not browned, about 3 minutes.
    5
    Add wine and reduce until almost dry. Add the cream and simmer very gently for 5 minutes. Remove from heat, cover, and let the sauce steep for at least 15 minutes.
    6
    Strain the sauce into a skillet or saucepan large enough to hold all the pasta. Place over medium heat and whisk in cheese in small pieces. Season with salt and the pepper to taste.
    7
    Add pancetta, corn kernels, tomatoes, green onions, and basil. Bring to a simmer, turn off heat, cover, and set aside.
    8
    Cook the fettuccine in the boiling water until al dente. Add the drained pasta to the sauce and toss until the pasta is well coated. Transfer to a platter and serve hot.

    Reviews

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    Jul 20th 2025

    We made this tonight with some of Ray's corn bought at DLM, and it was delicious! We did make a couple substitutions: DLM bacon in place of pancetta, for ease, and goat cheese in place of the gorgonzola since we don't like it. This recipe is a keeper! Thanks for sharing! P.S. I'm curious why egg fettuccine was recommended for this recipe; to reach 16 oz. for less money, we went with standard pasta this time.

    - Caroline

    Summer Sweet Corn Fettuccine

    PREP TIME 10 mins
    COOK TIME 35 mins
    SERVINGS 4

    INGREDIENTS

    • 1½ cups fresh corn kernels (about 2 ears)
    • 1 Tbsp Vera Jane's Extra-Virgin Olive Oil
    • 2 oz pancetta, diced
    • ½ cup shallots, sliced
    • 1 Tbsp garlic, chopped
    • ½ cup white wine
    • 2 cups heavy cream
    • 2 Tbsp Gorgonzola cheese
    • 12 oil-packed sun-dried tomatoes, cut in half lengthwise
    • ½ cup green onions, chopped
    • ⅓ cup basil leaves, sliced
    • 16 oz egg fettuccine

    INSTRUCTIONS

    1
    Cut the kernels off the cobs and set aside. Cut the cobs into 2-inch sections.
    2
    In a saucepan, heat the oil and cook the pancetta over medium heat until crispy, about 5 minutes.
    3
    Remove the pancetta with a slotted spoon and set aside. Discard all but 1 tablespoon of fat.
    4
    Reduce heat to medium. Add the shallots, garlic, and cobs; cook until shallots are softened but not browned, about 3 minutes.
    5
    Add wine and reduce until almost dry. Add the cream and simmer very gently for 5 minutes. Remove from heat, cover, and let the sauce steep for at least 15 minutes.
    6
    Strain the sauce into a skillet or saucepan large enough to hold all the pasta. Place over medium heat and whisk in cheese in small pieces. Season with salt and the pepper to taste.
    7
    Add pancetta, corn kernels, tomatoes, green onions, and basil. Bring to a simmer, turn off heat, cover, and set aside.
    8
    Cook the fettuccine in the boiling water until al dente. Add the drained pasta to the sauce and toss until the pasta is well coated. Transfer to a platter and serve hot.

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