
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.
PREP TIME
15 minutes
COOK TIME
10 minutes
SERVES
Serves 4 to 6
Ingredients
- 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
Method
- Boil tagliatelle in lightly salted water, according to instructions on packaging
- Cook pancetta over medium heat with half of the butter until completely rendered
- Add sage and some of the cracked pepper
- Add corn with a splash of water, sauté until corn is soft
- Add splash of cream
- Toss with pasta and cheeses and serve