Hog & Feed Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make Alfredo base

In a large skillet or saucepan over medium heat, melt the butter. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it. Sprinkle the flour over the butter and garlic and whisk continuously for 1 minute to cook the raw flour taste.

Finish sauce

Slowly whisk in the milk and heavy cream until smooth. Bring to a gentle simmer, whisking frequently, and cook 3–5 minutes until the sauce begins to thicken. Stir in the grated Parmesan until melted and smooth. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp ground nutmeg. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water to reach a silky consistency.

Combine with pasta

Add the drained fettuccine to the sauce and toss gently to coat, adding a splash of reserved pasta water if needed to loosen. Keep the pan over low heat while you prepare the remaining components so everything is hot when assembled.

Preheat a medium skillet (preferably cast iron) over medium-high heat. Toss the corn kernels with 1 tablespoon olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Add the corn to the hot skillet in a single layer and cook without stirring for 2–3 minutes to develop charred spots, then stir and continue cooking another 2–3 minutes until some kernels are lightly browned and smelling toasty. Remove from heat and set aside.

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available. Arrange bacon slices in a single layer. If using brown sugar, sprinkle lightly over each slice. Bake 12–18 minutes depending on thickness and desired crispness. Alternatively, pan-fry bacon over medium heat until crisp. Transfer cooked bacon to a paper-towel-lined plate to drain and cool slightly, then chop or crumble into bite-sized pieces.

Taste the Alfredo-fettuccine and adjust seasoning (salt, pepper, lemon zest) as desired. Gently fold the roasted corn into the sauced pasta so kernels are evenly distributed.

Plate the pasta, then scatter the chopped smoked bacon over the top. Sprinkle the fresh snipped chives and extra grated Parmesan. Finish with a light dusting of lemon zest if using to brighten the dish.

Serve immediately while hot. Offer extra black pepper and grated Parmesan at the table.