Sweet Corn And Mushroom Truffle Pasta
Instructions:
- 8 Ounce Pancetta; julienned
- 2 Ears White sweet corn
- 1 Pound Assorted exotic mushrooms; sliced
- Salt; to taste
- Freshly ground black pepper; to taste
- 1 Tablespoon Chopped garlic
- 1 Pound Fresh fettuccini pasta
- Drizzle of white truffle oil
- 3 Ounce Freshly grated Romano cheese
- 2 Tablespoon Chiffonade basil
- Bring a pot of salted water, with a pasta basket, up to a boil.
- In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes.
- Remove the pancetta from the pan and set aside.
- Using a sharp knife, remove the kernels from the cob.
- Add the corn to the pancetta fat and saute for 2 minutes.
- Add the sliced mushrooms and saute for 2 to 3 minutes.
- Season with salt and pepper. Stir in the garlic. Continue to saute for 1 minute.
- Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes.
- Remove the pasta from the water and drain completely.
- Turn the pasta in to a mixing bowl and season with salt and pepper.
- Toss the pasta with the sauteed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil.
- Divide the pasta evenly between four plates.
- This recipe yields 4 servings.