Summer Corn Fettuccine

Recipe from Rachel Ray's Look + Cook. Planned Sunday dinner. Serves 4 to 6 (I will halve).
One thing I love about Rachel Ray is that she is so laid back in her recipe delivery. Instead of specifying a specific type of cream, she tells me to use whatever I put in my coffee. Instead of making me measure my parsley, she tells me to throw in a few handfuls. Hooray for stress-free cooking! She also adds that for year-round local veggies, you can grab a bunch of corn at the end of the summer, cook the ears and then scrape and freeze the kernels. Brilliant!

Ingredients:
Salt
1 lb fettuccine
EVOO
6 slices smoky bacon, chopped
6 ears corn (I will be using frozen)
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
black pepper
1 cup cream (whatever you put in your coffee)
2 TBS thyme
1/2 cup chicken stock or dry white wine
A few dashes of hot sauce or a pinch of cayenne pepper
A couple handfuls of chopped fresh flat-leaf parsley
1 cup grated Parmigiano-Reggiano cheese
1/2 cup chopped basil or 1/4 cup chopped tarragon leaves

Heat a large pot ofwater to boil for the pasta. Salt and cook to al dente.

Meanwhile, heat a large skillet with a drizzle of EVOO over medium heat. Cook the bacon a few minutes until crisp.

Scrape the corn off the cob. Add 3/4 of the corn to the bacon with the shallots and bell pepper, season liberally with s+p. Cook 5-6 minutes, until tender.

Puree the remaining corn with the cream.

Stir in the thyme and stock or wine to the corn mixture, reduce for a minute. Then stir in the corn-cream mixbure. Reduce heat to a simmer, cook 3-4 minutes, stirring frequently. Add the hot sauce/cayenne pepper.

Drain the pasta, toss with the sauce, parsely, and about 1/2 cup cheese. Top with basil or tarragon and pass the remaining cheese at the table.