Can I make this without heavy cream?

Yes! You can use half and half in place of the heavy cream in this sauce if you like (it will just take a bit longer to thicken). If you'd like to use milk, parmesan stock , or chicken stock in place of the heavy cream, you'll need to add a roux in order for this sauce to thicken properly: We recommend following the instructions for our easy white sauce . You can also use a few scoops of our favorite cauliflower cream sauce (or our instant pot cauliflower sauce ) in place of the heavy cream!

Can I save the leftovers?

This summer corn fettuccine is best eaten the day that it's made, but you can certainly save the leftovers for later if you don't get through it all! If you have leftovers, let them cool completely and store in an airtight container in the fridge for up to 3 days. Reheat pasta in a skillet over medium heat with a splash of water, chicken stock, or heavy cream. It's essential to add some extra liquid when reheating this pasta (otherwise, the sauce can break and won't be as creamy). We also recommend adding some new veggies to this pasta when you reheat it, to stretch it out a bit and help it feel fresh (toss some halved cherry tomatoes, frozen peas, or fresh herbs in with the pasta after it's hot). We don't love reheating this pasta in the microwave, as the sauce can separate and become grainy.

Why is my sauce grainy or gritty?

If this corn alfredo sauce is broken, curdled, or clumpy, it's usually a result of the cheese that's used: Pre-shredded cheese from the store is often coated with preservatives that prevent it from melting smoothly, and some cheeses labeled "parmesan" aren't actually true Parmigiano Reggiano (different off-brands of parmesan often don't melt as well as the real thing). If you aren't sure whether your parmesan cheese will melt smoothly, we recommend adding the cheese to the sauce on its own (without the corn and cilantro) at first: If it doesn't melt smoothly, you can zap the sauce a few times with an immersion blender to smooth it out before adding the corn and cilantro. If you've already added the corn and cilantro and are noticing a broken sauce, use a slotted spoon to pull out as much of the corn as you can: Transfer the corn to a small bowl, blend the remaining sauce with an immersion blender until smooth, then stir the corn back into the sauce.

Can I use jarred alfredo sauce instead of making this cream sauce?

Absolutely! Pour your favorite jarred alfredo sauce into a large skillet, heat over medium-high heat until it's bubbling, then add the corn and cilantro and proceed normally. If you use a jarred alfredo sauce, you can omit the butter, garlic, cream, and parmesan in this recipe (just stir the veggies and cooked pasta into your pre-made sauce!)

Can I make this dairy free?

Yes - Use our vegan cauliflower cream sauce in place of the butter, cream, and parmesan. You can stir in some nutritional yeast or non-dairy cheese if you like! (See our cauliflower fettuccine alfredo or cauliflower mac and cheese recipes for some guidance on how our cauliflower sauce works.)

Is this a vegetarian fettuccine alfredo?

Like many cheeses, parmesan is typically made with animal rennet, which many vegetarians do not consume. Strict vegetarians should look for a parmesan cheese made without rennet to keep this creamy corn pasta recipe truly vegetarian!

Creamy Cilantro and Corn Fettuccine

Description

This easy, creamy pasta features summer sweet corn and fresh cilantro in a quick parmesan sauce!

Ingredients

Scale

1/2 pound fettuccine
2 Tablespoons unsalted butter
2 cloves garlic, peeled and lightly smashed
3/4 cup heavy cream
3/4 cup shredded parmesan cheese
3 ears sweet corn, grilled, with kernels removed (about 3 cups)
1 cup fresh cilantro, chopped
salt and pepper to taste

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Instructions

Cook fettuccine in very salty water until al dente. Reserve 2/3 cup of pasta water, then drain and set aside.
In a large saucepan, melt butter over medium heat. Add smashed garlic and cook, stirring occasionally, for 2-3 minutes until garlic is soft and butter is fragrant. Remove and discard garlic cloves.
Slowly add cream to butter, stirring constantly to incorporate. Cook, stirring occasionally, until cream has thickened and is at a low simmer, about 5-10 minutes.
Stir in parmesan, corn kernels, cilantro, salt, and pepper.
Add drained fettuccine noodles to sauce and toss to combine. Add pasta water a few Tablespoons at a time, tossing well between each addition, until you have a smooth, silky sauce (you may not need all the pasta water here!)
Taste pasta and add extra salt and pepper as needed. Serve immediately; top with extra cilantro and corn for garnish.

Notes

Use true Parmigiano Reggiano (parmesan) cheese here, and shred it yourself for best results: store-bought shredded cheese is often coated with preservatives and anti-caking agents that prevent it from melting smoothly into a sauce.

Additions and Substitutions. Add cooked protein (chicken, shrimp, bacon, salmon) or extra veggies (shallot, broccoli, peas, spinach, mushrooms) to this pasta if you like. Swap the heavy cream for half and half (it may need an extra few minutes to thicken) or use a few scoops of our cauliflower cream sauce in place of the heavy cream. Add a splash of white wine, a squeeze of lemon juice, or a pinch of red pepper flakes for extra flavor.

Strict vegetarians should look for parmesan cheese made without rennet.