Creamy corn fettuccine

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people


  • 12 oz Egg Fettuccine
  • 1 shallot minced
  • 4 tbsp butter
  • 2 ears of korn remove the kernels
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme
  • 1 cup heavy cream
  • 1/2 cup shaved parmesan cheese
  • salt and pepper to taste


  • Bring a large pot of water to a boil and cook the pasta according to package instructions.
  • In the meantime, heat a large skillet over medium-high heat. Add the butter and let melt. Brown lightly. Add the minced shallot and cook for a minute.
  • Add corn to the skillet and cook for 3 minutes to caramelize. Add garlic, salt, pepper, and thyme. Cook for 2 more minutes.
  • Ladle out 1 ½ cup of pasta water and add it to the skillet. Add the heavy cream, reduce the heat to medium and bring to a simmer to thicken the sauce.
  • Drain the pasta and add it to the skillet along with parmesan cheese. Cook for 1 minute and stir well to coat the pasta. Adjust seasoning if necessary.
  • Serve immediately. Garnish the dish with more parmesan and thyme if you prefer.

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