Straight from the pages of Real Simple magazine, go here to read the full recipe. Despite the cream, the corn, leek, and arugula make this feel like a lighter dish—possibly better suited to spring than fall. But who am I kidding? I love a rich pasta. Carbonara is also one of my favorites.

To start, sauté the leeks and garlic in a shallow pan, then add the corn, wine, and heavy cream. Simmer a few minutes and your sauce is done! Cook the fettuccine until tender and add to the pan—toss.

And what’s the best part of any cooking experience?

Also, just because she’s crass and cute as heck: My Drunk Kitchen.