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When it comes to pasta dishes that marry comfort with elegance, Creamy Roasted Corn Fettuccine stands out as a delightful option. This dish encapsulates the essence of summer and the joy of fresh ingredients, combining tender fettuccine with a rich, creamy sauce and sweet roasted corn. Ideal for a cozy weeknight dinner or an impressive centerpiece for special gatherings, this recipe is a versatile gem.

Creamy Roasted Corn Fettuccine

Indulge in the flavors of summer with this Creamy Roasted Corn Fettuccine recipe that brings together comforting pasta and sweet roasted corn. Each bite offers a perfect balance of creamy richness and the vibrant pop of charred corn. Made with fresh ingredients like fettuccine, garlic, and Parmesan, this dish is perfect for cozy weeknights or special gatherings. Easy to prepare, it promises warmth and nostalgia, making it a beloved addition to any meal. Try it today and savor every delicious moment!
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Ingredients
  

12 oz fettuccine pasta

2 cups fresh corn kernels (about 4 ears of corn) or frozen corn

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 cup heavy cream

1 cup vegetable or chicken broth

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon smoked paprika

Fresh basil leaves, for garnish

Optional: Red chili flakes for a spicy kick

Instructions
 

Roast the Corn:

    - Preheat your oven to 400°F (200°C). Spread the fresh corn kernels in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and pepper.

      - Roast in the oven for 15-20 minutes, or until the kernels are tender and slightly charred. Stir halfway to ensure even roasting. Remove from oven and set aside.

        Cook the Fettuccine:

          - While the corn is roasting, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the fettuccine and set aside.

            Prepare the Sauce:

              - In a large skillet over medium heat, add a splash of olive oil. Sauté the diced onion until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

                - Pour in the vegetable or chicken broth and bring to a simmer. Stir in the heavy cream and let it cook for 3-5 minutes to thicken slightly.

                  Combine Ingredients:

                    - Add the roasted corn to the sauce, along with the grated Parmesan cheese, salt, black pepper, and smoked paprika. Stir to combine until the cheese melts and the sauce is creamy. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

                      Toss the Fettuccine:

                        - Add the cooked fettuccine directly into the skillet with the sauce. Toss well to coat the pasta evenly in the creamy corn sauce. Adjust seasoning if necessary.

                          Serve:

                            - Plate the fettuccine and garnish with fresh basil leaves. For an extra kick, sprinkle with red chili flakes if desired.

                              Prep Time, Total Time, Servings: 15 min | 40 min | 4 Servings