This pasta is "pinspired" by this recipe I had pinned from Fearless Homemaker. The end product ended up being quite far from the original, but right now I am taking full advantage of my parents' vegetable garden when I can. The bell pepper, tomato and basil were all homegrown, so they made the dish infinitely better. The tomatoes melt into an amazing sauce that is quite full of flavor. Miss F was mainly a fan of the bacon and bell pepper, she prefers her corn on the cob.
12 ounces fettuccine
6 slices bacon, cut into ½ inch pieces
1 red bell pepper, diced
1 large tomato, diced
1 clove garlic, thinly sliced
1 cup corn kernels (from 1 to 2 fresh ears, or frozen)
½ cup dry white wine
¾ cup half-and-half
hand full of fresh basil
Prepare the fettucine per package instructions, drain and set aside.
Cook the bacon in a large skillet over medium heat, drain on a paper towel and remove all but one tablespoon of the bacon grease from the pan. Add the bell pepper, tomato, garlic and corn. Cook, stirring occasionally, 3 to 5 minutes. Add the white wine, cook 2 minutes more. Stir in the half and half, salt and pepper to taste.
Toss the fettucine with the sauce, corn and bell pepper. Top with the bacon and sliced basil, serve.
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