Rachel Ray's Corn Fettucine

The danger of watching the Food Network is I find myself compelled to try some of the dishes featured.  This dinner a la Rachel Ray was Amazing.  Phenomenal.  Delicious.  Yup, all those and more.  It was easy to throw together, too.

Corn Fettucine (from Rachel Ray, with some tweaks)

• 1 pound fettuccine
• 12 slices bacon, chopped
• 8 ears corn on the cob, shucked
• 1/2 cup onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 2 cloves garlic, finely minced
• salt & black pepper to taste
• 2 cups cream or evaporated milk
• 1/2 cup dry white wine or chicken broth
• 2 tablespoons chopped fresh thyme leaves or 2 tsp dried thyme
• 1/2 cup grated Parmesan
• 1/2 cup grated Asiago

Boil the fettucine according to package directions.  Meanwhile, in a large skillet, brown the bacon.  Remove all but 3 Tbsp of fat.  Add the onion, 3/4 of the shucked corn, garlic and pepper to the pan.  Cook until vegetables are tender, about 5-6 minutes.  Add the remaining corn and cream to a food processor and puree until smooth.  Pour the stock or wine into the skillet and simmer to reduce.  Add the creamed corn mixture and thyme.  Cook 3-4 minutes, stirring frequently.  Toss with fettucine and cheese.  Serve warm.

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