Cook The Book: Fettucine With Corn, Bacon, And Shiitake Mushrooms Recipe

Name: Cook The Book: Fettucine With Corn, Bacon, And Shiitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups diced bacon; 2 pounds shiitake (or oyster or wild) mushrooms, each one cut in half; 1/2 cup whole milk; 1/2 cup heavy cream; 1/4 teaspoon coarse-ground black pepper, plus more to taste; A pinch of cayenne pepper; 1 pound fresh fettucine; 1/2 cup grated Parmigiano-Reggiano; 1/2 cup chopped fresh parsley; A pinch of salt

Servings: persons

1 1/2 cups diced bacon
2 pounds shiitake (or oyster or wild) mushrooms, each one cut in half
1/2 cup whole milk
1/2 cup heavy cream
1/4 teaspoon coarse-ground black pepper, plus more to taste
A pinch of cayenne pepper
1 pound fresh fettucine
1/2 cup grated Parmigiano-Reggiano
1/2 cup chopped fresh parsley
A pinch of salt

1
Put a large pot of salted water to boil.
2
Sweat the bacon in a medium pot at medium-high heat, without any oil, until the fat is rendered and the bacon begins to crisp, about 3 minutes.
3
Add 3 cups of corn and the mushrooms to the bacon pot; cook together until flavors blend and mushrooms caramelize slightly, about 2 minutes.
4
In a blender, blend the remaining 3 cups of corn, the milk, and the cream together on high speed until the mixture is all liquid, about 1 minute.
5
Strain the corn-cream mixture through a chinois or a fine strainer into the bacon-mushroom pot, pushing mixture down with a heavy spoon so all the liquid ends up in the pot. Simmer all ingredients together until corn mixture heats through and starts to thicken, about 2 minutes.
6
Meanwhile, when the water comes to a rolling boil, add the fresh fettucine; cook until it is just al dente, 1 1/2 to 2 minutes.
7
Remove pasta with tongs; add to the bacon-mushroom-corn mixture in pot. (Do not rinse pasta-you want all that stickiness so sauce will adhere.) Mix well to thoroughly coat pasta.
8
Turn off heat; mix in the parsley and Parmigiano-Reggiano. Season with salt and more pepper.
9
Plate the pasta, covering each serving with sauce that remains in the pot.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups diced bacon, 2 pounds shiitake (or oyster or wild) mushrooms, each one cut in half, 1/2 cup whole milk, 1/2 cup heavy cream, and more.

Yes, Cook The Book: Fettucine With Corn, Bacon, And Shiitake Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Fettucine With Corn, Bacon, And Shiitake Mushrooms

How did you like this recipe?

Frequently Asked Questions