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