Fettuccini with summer corn, bacon, and shiitake mushrooms from Urban Italian: Simple Recipes and True Stories from a Life in Food by Andrew Carmellini and Gwen Hyman

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Notes about this recipe

  • crandall57 on July 31, 2025

    We love this dish with fresh corn and make it every summer. I now make it with dairy free milk and sheep's milk "ricotta" in place of the whole milk and heavy cream and gluten free pasta.

  • twoyolks on July 13, 2016

    This was a nice pasta recipe. I did need to add some oil as not enough fat rendered from the bacon. In the future, I'd cook the bacon at a lower temperature to render more bacon fat. The mushrooms didn't really cook through for me and were rather chewy. My preference is for the similar recipe from the Zuni Cafe Cookbook.

  • HarlanH on August 01, 2011

    Fresh corn is MUCH better than frozen.

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