Ingredients
12 ounces uncooked fettuccine4 thick-sliced bacon strips, chopped4 cups fresh or frozen corn, thawed3 garlic cloves, minced1/4 teaspoon salt1/8 teaspoon pepper1/2 cup grated Parmesan cheese1/3 cup blanched almonds1/3 cup olive oil1 cup thinly sliced fresh basil, dividedOptional: Halved grape tomatoes and additional grated Parmesan cheese
Preparation
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 teaspoons.
Add corn, garlic, salt and pepper to drippings; cook and stir over medium-high heat until corn is tender. Remove 3/4 cup corn from pan. Transfer remaining corn to a food processor; add cheese, almonds and oil. Process until blended. Return to skillet; add reserved corn and heat through.
Drain fettuccine, reserving 1/2 cup pasta water. Add pasta, three-fourths of the bacon and 3/4 cup basil to corn mixture. Add enough reserved pasta water to reach desired consistency, tossing to coat. Sprinkle with remaining bacon and basil. If desired, top with tomatoes and additional cheese.
