Serves 4-6. Courtesy of Emeril Lagasse. Note: Dish cooks very quickly; chop and prepare all ingredients before cooking.
- 16 oz – Fettuccini pasta
- 8 oz – Pancetta (chopped at 1/4″ x 1/4″ pieces)
- 3 ears – fresh white corn (trimmed off cob)
- 16 oz – mushrooms, sliced (portobellos or baby ‘bellos are best)
- 1/2 tsp salt and 2 tspn black pepper (to taste)
- 5 cloves – Garlic, chopped
- 3 oz – parmesan cheese, freshly grated
- 2 tspn – red pepper flakes
- 2 TBSP – Basil (chiffonade; sliced as thin ribbons – approx 10 leaves)
- Drizzle – white truffle oil (about 1tspn; to be applied as very thin pour in shape of M)
Bring a pot of salted water to boil for the pasta.
In a large Saute pan over medium heat, render (slowly cook) the pancetta until crispy, about 15 minutes. Pull the pancetta from the pan and set aside.
Add the fettuccini to the boiling pasta water. Cook until al dente, about 9-10 minutes.
While the pasta is cooking, add the corn to the pancetta oil in the saute pan at medium heat and saute for 2 minutes. Add the sliced mushrooms and saute for 4 minutes. Add salt, black pepper, and garlic and saute for 1 minute. Set mixture aside until pasta is finished.
When pasta is al dente and drained, use a large mixing bowl and combine saute mixture, pancetta, red pepper flakes, parmesan cheese, and basil. Gently stir to mix, then add drizzle of truffle oil as described above – approx 1 tspn applied as a very thin pour in the shape of an “M”. Stir to combine and serve. (Variations: May be served as side with steaks or chicken)