Orecchiette with pancetta and fresh corn

By • July 22, 2013 0 Comments

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Orecchiette with pancetta and fresh corn

Author Notes: 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


Serves 4

  • 3 tablespoons Olive oil
  • 4-6 ounces Pancetta cut into small cubes
  • 2 cups Fresh corn from 2-3 ears
  • 1/2 Red onion, sliced
  • 1/2 Red pepper, sliced
  • 1 Jalapeño, seeded and chopped fine
  • 1 pound Orecchiette
  • 2 tablespoons Sweet butter
  • 1/4 cup Reserved pasta water
  • Grated Romano cheese
  • 1 tablespoon Fresh chopped basil
  1. 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.
  2. Raise the heat on the oil a bit and add the red onion, red pepper and jalapeño. Cook until the vegetables are soft.
  3. 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.

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