When corn is in season, we want to use it in as many recipes as possible.
INGREDIENTS
1½cups
fresh corn kernels (about 2 ears)
1Tbsp
Vera Jane's Extra-Virgin Olive Oil
2oz
pancetta, diced
½cup
shallots, sliced
1Tbsp
garlic, chopped
½cup
white wine
2cups
heavy cream
2Tbsp
Gorgonzola cheese
12
oil-packed sun-dried tomatoes, cut in half lengthwise
½cup
green onions, chopped
⅓cup
basil leaves, sliced
16oz
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
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Summer Sweet Corn Fettuccine
PREP TIME10 mins
COOK TIME35 mins
SERVINGS4
INGREDIENTS
1½cups
fresh corn kernels (about 2 ears)
1Tbsp
Vera Jane's Extra-Virgin Olive Oil
2oz
pancetta, diced
½cup
shallots, sliced
1Tbsp
garlic, chopped
½cup
white wine
2cups
heavy cream
2Tbsp
Gorgonzola cheese
12
oil-packed sun-dried tomatoes, cut in half lengthwise
½cup
green onions, chopped
⅓cup
basil leaves, sliced
16oz
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.
