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Veracruz Black Bean Fettuccine with A Light, Spicy Carbonara Sauce

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Serving Size: 
  • 1 lb. Pappardelle’s Veracruz Black Bean Fettuccine
  • 5 slices of bacon
  • 1/2 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 jalapeño, minced
  • 2 cups fresh or frozen corn kernels
  • 1 teaspoon cumin, ground
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half
  • Chopped fresh cilantro
  1. Cook bacon in a large skillet until crisp. Leave fat in skillet and transfer bacon to paper towels to drain.
  2. Add onion, garlic and jalapeño to skillet and cook for approximately 2-4 minutes, until very soft. Add corn and cumin and cook for another 3 minutes. Sprinkle flour into sauté mixture and coat well. Add half-and-half and let sauce thicken for 5-7 minutes. If sauce looks dry, add 1/4-1/2 cup reserved pasta cooking water.
  3. Meanwhile, cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup of pasta water.
  4. Serve sauce over individual plates of pasta. Serve with chopped fresh cilantro for a garnish.

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