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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
- 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
- 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.