The inspiration for this was various corn saute recipes I got from Fine Cooking magazine a few years ago. One night I was too lazy to cook an entrée and a side of corn so I combined it all into a pasta dish. —CeMac
Pancetta cut into small cubes
Fresh corn from 2-3 ears
Red onion, sliced
Red pepper, sliced
Jalapeño, seeded and chopped fine
Reserved pasta water
Grated Romano cheese
Fresh chopped basil
In This Recipe
Cook the pancetta in the olive oil on medium low heat until it is crisp and the fat is rendered, about 5 minutes. Remove the pancetta with a slotted spoon and drain on a paper towel.
Raise the heat on the oil a bit and add the red onion, red pepper and jalapeño. Cook until the vegetables are soft.
Meanwhile the pasta should be cooking. When the pasta is almost done, add the corn to the oil and pepper mixture. Cook until the corn is just done, about 3 minutes. Add the pancetta. Add the butter, basil, and reserved pasta cooking water (if needed). Serve over hot pasta. Sprinkle generously with cheese.