Modified from Rachael Ray via Cassie Craves
Salt
1 pound fettuccine [I used regular spaghetti as Ray doesn't like fettucine noodles - too thick]
6 slices bacon, chopped [okay, so I put this in meatless, but just leave this out if you actually want meatless]
1 bad (16 oz) frozen whole kernel corn [they cut corn off corn cobs....that's so way too much work....I get that its fresh, but frozen corn is so good and much less work]
1 onion, finely chopped
1 small red bell pepper, seeded and chopped
Freshly ground black pepper
1 cup half-and-half
1/2 cup chicken stock [again use veggie stock if you want vegetarian....I used bouillion cubes here]
2 tablespoons fresh thyme leaves, chopped [I used 2 tsp of dried]
[they put in a dash of hot sauce - I didn't]
1 cup grated parmesan cheese, divided
1/2 cup sweet basil leaves, cut in a chiffonade [I used dried]
Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to to desired doneness.
Meanwhile, heat a large skillet with a drizzle of olive oil over medium to medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp.
Add three-quarters of the corn to the pan with the bacon. Add the onions and red pepper and liberally season with salt and pepper to taste. Cook until the vegetables are tender, 5 to 6 minutes.
Add the remaining corn and half-and-half to a food processor or blender and puree until smooth.
Pour the stock into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Season with salt and pepper to taste.
Drain the pasta and add it to a large serving bowl. Pour in the sauce, add about 1/2 cup of parmesan cheese, and toss. Top with basil and pass the remaining cheese at the table.
Serves 4 [I'd say more like 8...typical RR recipe]