Description
This creamy cilantro and corn fettuccine features sweet corn and fresh cilantro in a silky cream sauce, creating a vibrant and comforting pasta dish that’s perfect for a quick weeknight dinner or a unique side.
Ingredients
Pasta
- 12 oz (340g) fettuccine
Sauce
- 2 tbsp olive oil
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- ½ cup fresh cilantro, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp lime juice
Instructions
- Cook pasta: Cook fettuccine according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Sauté corn: Heat olive oil in a large skillet over medium heat. Add corn and cook for 4–5 minutes until lightly golden and tender.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Simmer cream: Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
- Incorporate cheese: Stir in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy.
- Add flavorings: Mix in the chopped cilantro, lime juice, salt, and black pepper to enhance the sauce’s brightness and balance.
- Combine pasta and sauce: Toss the cooked fettuccine into the skillet and mix well to coat the pasta evenly with the creamy sauce.
- Adjust consistency: Gradually add the reserved pasta water as needed to loosen the sauce to your preferred consistency.
- Serve: Serve the creamy cilantro and corn fettuccine immediately, garnished with additional Parmesan cheese and fresh cilantro if desired.
Notes
- Fresh summer corn provides the best natural sweetness and flavor.
- Add grilled chicken or shrimp to increase protein for a heartier meal.
- Use half-and-half instead of heavy cream for a lighter sauce variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion Cuisine
