How To Make Fettuccine With Sweet Corn?

Fettuccine (Italian pronunciation: [fettutˈtʃiːne]; literally ‘little ribbons’ in Italian; sing. fettuccina) is a type of pasta popular in Roman and Tuscan cuisine. It is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 g of flour), narrower than, but similar to, the tagliatelle typical of Bologna. Spinach fettuccine is made from spinach, flour, and eggs.

Fettuccine is often classically eaten with sugo d’umido (beef ragù) or ragù di pollo (chicken ragù). Dishes made with fettuccine include fettuccine Alfredo, which evolved in the mid-20th century.

Fettuccine is traditionally made fresh (either at home or commercially), but dried fettuccine can also be bought in stores.

Fettuccine Recipe

Ingredients

340 gr uncooked fettuccine
4 cups fresh or frozen corn
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
1/3 cup olive oil
Halved grape tomatoes
1/4 cup flour
1 cup milk
3 tablespoons salted butter

Instructions

Step 1
Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and let them cool.

Step 2

Cut the corn off the ears.

Step 3

Cook the pasta according to package direction. Keep a little bit of the pasta water.

Step 4
Melt the butter in a small saucepan over medium low heat.

Step 5
Add the flour and stir for 1 minute. Whisk in the milk, salt, and pasta water until the sauce is smooth. Parmesan cheese and grape tomatoes.

Step 6
Combine the sauce, pasta, and corn in one large pot.