Nothing like fresh picked corn in the summer, and not only is this dish delicious, but it’s surprisingly beautiful too. The sweetness of the corn is a lovely counterpoint to the saltiness and flavor of the pancetta and the cheese. Adapted from Judy Rodgers’ Zuni Café recipe.

15 minutes


10 minutes


Serves 4 to 6


  • 1 500g package Monograno Felicetti “Matt” Tagliatelle all’uovo
  • ½ cup pancetta, minced
  • ¼ pound unsalted butter
  • 7 fresh sage leaves, chopped
  • 3 cups corn kernels, scraped from the cob
    grated Pecorino & Parmesan to taste
    splash of cream
    freshly cracked pepper
    salt to taste


  1. Boil tagliatelle in lightly salted water, according to instructions on packaging
  2. Cook pancetta over medium heat with half of the butter until completely rendered
  3. Add sage and some of the cracked pepper
  4. Add corn with a splash of water, sauté until corn is soft
  5. Add splash of cream
  6. Toss with pasta and cheeses and serve