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Summer Corn Fettuccine Recipe

Summer Corn Fettuccine

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (48)

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Average Rating:

Total Reviews: 48

Showing 41-48 of 48

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  • on April 27, 2010

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    I saw this recipe and it looked delicious. I am not a fan of red bell pepper and almost eliminated it - - what a mistake. This is the best new dish I have had in a very long time. The sauce is so creamy and rich and I used the white wine instead of the chicken stock. The fat is excessive so I've nick-named this dish, "heart attack on a plate." I will made this again and again as a main dish with a salad. This was a winner!

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  • on April 23, 2010

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    I am well pleased with this recipe and my family really enjoyed it. The only thing that I found of a concern was the amount of fat remaining in the pan after cooking the bacon. YES I want that flavor, but no one needs that much fat. I drained it all out then added about three tablespoons back in and then I added the shallots, red pepper and corn.

    All in all a very very nice dish - I served it as the main course - and one I will definitely do again.

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  • on April 21, 2010

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    We watched Rachael making this on the show and I just had to try this. Making it was easy but there is a bit of prep involved. Doing it ahead of time made it easier to add things already in prep bowls. I made a few small adjustments including a bit more cream and the next time, I wouldn't use the whole pound of pasta and I might consider adding some frozen peas. Otherwise, it was delicious. Fresh corn is very bland right now in my area, so I used frozen corn and let it come to room temp, then drained it. We paired this dish with some panko and herb crusted tilapia and pinot grigio. Mangia!

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  • on April 21, 2010

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    Trying to stay under a certain carb level, I prepared all the corn without creaming some, and added 2 cups of diced tiny early asparagus spears to the bacon, onion, pepper & fresh corn. I also sauteed 8 Italian hot links, sliced them and combined them with the veggies and herbs, and as much as it made, my family went crazy for this. I made this yesterday - the yield must have easily been 12 cups in the large dutch oven, and today, after my husband had his helpings last night and just leaving it on the stove with bowls on the side, it seemed to disappear! Plus, he and the kids took it to work in various containers and amounts - there's barely a serving left! I never would have thought to combine these ingredients before, but I'm sure my family will be asking me to make this again soon ~ minused the pasta & cream, added the asparagus and hot Italian sausage - fabulous also. Thank you, Rachel, for your dedication !

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  • on April 19, 2010

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    This pasta was delicious! I wasn't able to get fresh corn so I used 1.5 boxes of frozen corn. Instead of bacon I used pancetta. Very, very good!

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  • on April 18, 2010

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    This recipe is great!!! Simple, easy, affordable ingredients.... I just finished making it for dinner tonight, and I know my family is going to love it! We are a family of 5 and everyone can have seconds... yay!

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  • on April 18, 2010

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    I watched this today and HAD to make it! It sounded good, but I made a few modifications to use what I had on hand and to make it lower in calories. I used frozen bell peppers and onions from my freezer, so I ended up draining a little liquid out after they cooked down. If I'd thawed them first, I could have avoided that, but draining worked just fine. The other modification was one I was concerned about, but it worked perfectly! I substituted a cup of fat free evaporated milk and a tablespoon of non-dairy coffee creamer for the heavy cream. My husband and I have been on Weight Watchers for over a year and the mere thought of that much cream slapped five pounds back on my stomach! The taste was still phenomenal!! It made TONS of food and I can't imagine eating the steak recipe at the same time! My husband loved it and so did my 2 year old. I'd have to say it was probably one of my favorite pasta dishes I've ever made! Kudos Rachel!!

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  • on April 17, 2010

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    this is a must to try.......

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