15-minute corn alfredo

Name: Corn alfredo recipe
Yield: 4
Ingredients: 50g unsalted butter; 2 garlic cloves, finely chopped; 1 cup (250ml) white wine; 300ml thickened cream; 1 1/2 cups (240g) frozen corn kernels; 400g tagliatelle; 2 cups (160g) finely grated parmesan; 3 egg yolks

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by Phoebe Wood

Jun 30, 2021

Use up that frozen corn with this super-easy, super-fast and super-tasty corn alfredo recipe.

50g unsalted butter
2 garlic cloves, finely chopped
1 cup (250ml) white wine
300ml thickened cream
1 1/2 cups (240g) frozen corn kernels
400g tagliatelle
2 cups (160g) finely grated parmesan
3 egg yolks

Method

1.

Melt butter in a large non-stick frypan over medium heat. Add garlic and cook, stirring, for 2 minutes until softened. Add wine and bring to a rapid simmer. Cook for 4 minutes, stirring, until reduced by half. Add cream and corn, and cook, stirring, for 3 minutes or until slightly reduced.
2.

Meanwhile cook pasta in boiling salted water to packet instructions. Drain, reserving 3/4 cup (180ml) cooking water.
3.

Whisk parmesan and egg yolks together in a bowl and season. Add 1/4 tsp freshly ground black pepper and pasta to cream mixture, then add the parmesan mixture and reserved pasta cooking water. Remove from the heat. Using tongs, move the pasta around to completely coat in the sauce. Season to taste. Serve immediately.