Ingredients Jump to Instructions ↓

  1. 1/2 pound fettuccine

  2. 1/2 pound bacon, cut into thin strips

  3. 1 onion, cut into small dice

  4. 16 cherry tomatoes, halved

  5. 2 ears fresh corn, kernels cut from cob

  6. 1/2 cup white wine

  7. 1/2 cup chicken stock

  8. 1/8 teaspoon salt

  9. 1/8 teaspoon ground black pepper

  10. 4 tablespoons chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  1. Cook fettuccine according to package directions; drain and cover. Set aside. Heat a large skillet over medium-heat. Add the bacon and cook until browned and lightly crisp, about 7 minutes. Remove from pan and drain on paper towels. Pour off and discard half the fat. Place the pan back on the heat and add the onion; cook until translucent, about 5 minutes. Add the tomatoes and corn; quickly sauté for 2 minutes. Add the wine and stir to remove any browned bits stuck to the bottom of the pan. Add chicken stock and cook for 3 minutes to reduce sauce. Season with salt and pepper. Turn sauce into a large, warmed serving bowl; add pasta and toss to coat. Garnish with fresh parsley.


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