a creamy corn fettuccine pasta with lots of garlic, thyme, parmesan, and black pepper
3 ears of corn, in their husks
½ lb dry fettuccine pasta
2 tbsp butter
1 large shallot, thinly sliced
2 tbsp butter
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
Heat the grill over medium-high heat. Place the corn in their husks onto the grill. Close the cover and let cook for 15 minutes, flipping the corn half way through. Remove the corn and let cool slightly. Pull off and discard the husks. Place the corn back onto the grill over high heat for a couple of minutes, just long enough to get nice char marks.
Remove the corn from the grill and let cool again until easy to handle. Slice the grilled kernels off of the cob and set aside.
Meanwhile, bring a large pot of water to a boil. Add a heaping amount of salt.
Heat a large skillet over medium heat. Add the 2 tablespoons of butter and let melt. Add the sliced shallot. Sauté until softened and caramelized. Season with a pinch of salt.
Drop the fettuccine into the boiling water and cook for 2 minutes less than the package’s instructions, stirring often.
Add the remaining 2 tablespoons of butter to the skillet and let melt. Stir in the grilled corn and heat through. Season with a couple pinches of salt. Add the garlic and whole fresh thyme sprigs. Let cook for another minute.
Ladle out 1 cup of pasta water and add to the skillet, along with the heavy cream. Bring to a simmer. Simmer for a couple of minutes until reduced.
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 and a lot of freshly cracked black pepper. Sprinkle a few more thyme leaves over the pasta as well.