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To create the luxurious sauce that will envelop your fettuccine, begin by incorporating heavy cream into the roasted corn mixture. After blending the roasted corn with garlic and onions, return the mixture to the skillet over low heat. Gradually pour in 1 cup of heavy cream, stirring continuously to combine. This will not only enhance the flavor but also add a luscious texture to your sauce.

Creamy Roasted Corn Fettuccine

Discover the comforting flavors of Creamy Roasted Corn Fettuccine Delight, a pasta dish that combines the rich creaminess of a traditional sauce with the sweet crunch of roasted corn. Perfect for weeknight dinners or special occasions, this recipe guides you through selecting the finest ingredients and step-by-step preparation. Enjoy a culinary masterpiece that’s both satisfying and visually stunning, sure to impress your family and friends. Dive into this delightful experience and savor every bite!
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Ingredients
  

12 oz fettuccine pasta

4 ears of fresh corn, husked and kernels removed

2 tablespoons olive oil

Salt and freshly cracked black pepper, to taste

1 cup heavy cream

½ cup grated Parmesan cheese

2 tablespoons unsalted butter

2 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ teaspoon red chili flakes (optional)

Fresh basil leaves, for garnish

Extra Parmesan cheese, for serving

Instructions
 

Roast the Corn: Preheat the oven to 425°F (220°C). Spread the corn kernels evenly on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 15-20 minutes or until the corn is golden brown, stirring halfway through.

    Cook the Pasta: While the corn is roasting, bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve ½ cup of pasta water before draining the pasta.

      Make the Cream Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. Add the thyme and chili flakes, if using.

        Combine Pasta and Corn: Add the cooked fettuccine to the skillet with the cream sauce, tossing gently to combine. Fold in the roasted corn, adding reserved pasta water a little at a time to reach your desired consistency.

          Season and Serve: Taste and adjust seasoning with more salt and pepper if needed. Remove from heat and let it rest for a minute. Serve the pasta warm, garnished with fresh basil leaves and extra Parmesan cheese on top.

            Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings