a creamy corn fettuccine pasta with lots of garlic, thyme, parmesan, and black pepper
½ lb dry fettuccine
4 tbsp butter
1 large shallot, thinly sliced
3 small ears of corn, kernels removed
2 garlic cloves, minced
4 sprigs fresh thyme (plus leaves to garnish)
¾ cup heavy cream
½ cup freshly grated parmesan (plus more for garnish)
freshly cracked black pepper
Bring a large pot of water to a boil. Add a heaping amount of salt. Drop the fettuccine into the boiling water and cook for a minute less than the package’s instructions, stirring often.
Heat a large skillet over medium-high heat. Add the butter and let melt, browning slightly. Add the sliced shallot. Cook for a minute until softened and caramelized.
Stir in the corn. Allow to cook for about 3 minutes until beginning to caramelize. Add the garlic and whole fresh thyme sprigs. Season with a generous pinch of salt. Let cook for another minute.
Ladle out 1 cup of starchy pasta water and add it to the skillet, along with the heavy cream. Bring to a simmer. Reduce the heat to medium and simmer for a few minutes until the sauce starts to thicken.
Drain the pasta and add it right into the sauce. Coat the pasta with the sauce and then stir in the parmesan cheese. Cook for another minute until the sauce coats the pasta really well. Taste and adjust seasoning if needed. Remove the thyme sprigs.
Serve the pasta with more freshly grated parmesan over top, a lot of freshly cracked black pepper, and a few more thyme leaves.