Summer Corn Fettuccine

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
731
FAT
100%
CHOL
54%
SOD
54%

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Ingredients for 4 servings

Salt

1 pound fettuccine

Extra virgin olive oil (EVOO), for drizzling

6 slices smoky bacon, chopped

6 ears corn on the cob, shucked

3 shallots, finely chopped

1 small red bell pepper, seeded and chopped

Freshly ground black pepper

1 cup half-and-half or cream

1/2 cup chicken stock or dry white wine

2 tablespoons fresh thyme leaves, chopped

A few dashes of hot sauce or 1-2 pinches cayenne pepper

1 cup grated Parmigiano Reggiano or Pecorino Romano cheese, divided

1/2 cup sweet basil leaves, torn or 1/4 cup tarragon leaves, chopped

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