1 half shallot finely diced
1 clove garlic minced
1 tablespoon heavy cream or coconut milk
1 ear corn shucked and roasted with kernels removed
2 tablespoons basil
2 strips bacon cooked and chopped
⅓- ½ cup fresh fettuccine cooked
Salt and pepper to taste
1 tablespoon shredded parmesan, diced tomatoes, toasted bread crumbs and chopped basil for garnish
In a medium sized pan, melt butter over medium heat then add shallots. Allow butter to brown until tiny brown specks appear and a nutty aroma develops. Once butter has browned, turn heat to low and add garlic for 30-40 seconds. Next pour in cream or coconut milk and stir together. Add corn kernels, basil, bacon bits and fresh pasta and toss together. Season with salt and pepper to taste, top with shredded parmesan, tomatoes, bread crumbs and fresh basil and serve.