about 1/4 – 1/2 cup of half and half or whipping cream
about 1 tablespoon chopped basil
dash of salt & pepper
Bring the fettucine to a boil in a medium pot.
Meanwhile, in a medium saute pan, pour 2 tablespoons of olive oil (I now use mostly light olive oil – NOT extra virgin – when cooking) and heat gently over medium-high heat.
Add chopped bacon to the pan and cook. Remove the bacon and let cool on several layers of paper towels. Meanwhile, bring heat down to medium, add onions and garlic to pan and saute lightly, about 2-3 minutes. Add corn to the pan and saute for another 2-3 minutes.
Bring heat down to medium-low and slowly add the white wine while stirring for about 1-2 minutes. Add the half and half or whipping cream (I just use whichever I have on hand), and stir all ingredients in the pan together for about 2 minutes.
Drain the cooked fettucine and add to the pan. Mix all of the ingredients together, covering the fettucine evenly in the sauce.
Sprinkle the fresh basil (or you could use dried) over the pasta. Spring with salt & pepper to taste. Sprinkle with grated parmesan or romano cheese if you wish.
Remember: this is an Urban Bliss No Measure Recipe. You add as much bacon, corn, basil as you want. Feel free to add any other veggies or herbs that you like. If you add a lot of extra filling veggies, you'll want to make sure it doesn't dry out by adding a little more oil in the beginning and then more dry white wine & cream.
Find the original recipe and more recipes, food, wine and travel tips at UrbanBlissLife.com