The Pioneer Woman Tasty Kitchen
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Tagliatelle in a White Corn Sauce

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Level: Easy

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Description

You’ll never guess this creamy pasta actually has no cream! The juice from the white corn makes for a surprisingly creamy but light pasta sauce. A healthy alternative to richer pastas, but just as satisfying with more depth and nuance!

Ingredients

  • 8 ears White Corn
  • ¾ pounds Tagliatelle
  • 4 Tablespoons Butter
  • 1  Shallot, Finely Chopped
  • 1 teaspoon Finely Chopped Sage Leaves
  • ½  Lemon, Juiced
  • ½ cups Parmigiano-Reggiano
  • 1 teaspoon Lemon Zest (optional Garnish)

Preparation

Bring a large pot of salted water to a boil. While waiting for the water to boil, cut the corn off the cobs. Reserve 1/2 cup of corn and juice the remaining corn. (I don’t have a juicer, so I put the corn in a food processor and then strain the mixture into a sauce pan.) Blanche the reserved 1/2 cup of corn, remove when tender and transfer to ice bath. When cooled, drain and dry the corn. Use boiling water to cook pasta according to package instructions.

In a separate saucepan, heat butter over low-medium heat. Add finely chopped shallot and let sweat. Add chopped sage leaves and remove from heat.

On medium heat, whisk corn juice until thickened. Turn heat to simmer-low and combine with butter, shallots, and sage. Add cooked pasta into the sauce and toss with reserved 1/2 cup corn, lemon juice and Parmigiano-Reggiano. Finish with salt and pepper. Garnish with lemon zest.

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