Corn Fettuccine

This is stupid good and by no stretch of the imagination good for you!

1 pound of fettuccine, cooked and drained

olive oil

8 slices of think bacon, chopped

3-4 cups of corn...fresh or frozen (but thaw first)

3 shallots, chopped well

1 red bell pepper, chopped

salt and pepper

1 cup of half and half

1/2 cup of chicken stock

2 tablespoons fresh thyme, chopped

Tobasco

1 cup of shredded parm

1/2 cup of fresh basil, chopped in a chiffonade

Cook the bacon in a little olive oil in a large pan. Remove when crisp. Add 3/4 of the corn, shallots and red bell pepper to the bacon grease. Season with salt and pepper. Cook for 5-7 minutes until the vegetables are tender.

In a blender, blend the remaining corn and the half and half until it is pureed.

Add the chicken stock to the vegetables. simmer for a few minutes to reduce. Add the thyme and the pureed corn and half and half. Stir until thickened. Add Tobasco and salt and pepper.

Toss with the the fettucine, parm, bacon, and basil.