Sweet Corn and Mushroom-Truffle Pasta

This is adapted from one of Emeril's recipes. Instead of just plain old everyday ordinary pasta with alfredo sauce, Emeril "kicks things up" a bit and adds a new twist to some traditional ingredients.

Ingredients:

8 ounces pancetta, julienned
2 ears of sweet corn, preferably white
1 pound fresh wild mushrooms, including Trumpet Royale mushrooms and fresh Chanterelle mushrooms all cleaned, trimmed, and sliced
1 tablespoon chopped garlic
1 pound fresh fettuccini pasta
Drizzle of white truffle oil
3 ounces freshly grated Romano cheese
2 tablespoons chiffonade basil

Preparation:

Bring a pot of salted water, with a pasta basket, to a boil.
Meanwhile, in a large sauté pan, render the pancetta until it's crispy. This should take about five minutes over medium heat. Remove the pancetta from the pan and set it aside for the time being.
Use a sharp knife to remove the corn from the cob. Add the kernels to the pancetta fat and sauté for about two minutes.
Add the sliced mushrooms and sauté for about three minutes. Season with salt and pepper to taste, then stir in the garlic. Continue sautéing for about one minute.
Cook the pasta until al dente, according to package instructions. Drain the pasta and turn it into a mixing bowl. Season it with salt and pepper.
Toss it with the sautéed corn and mushrooms, the reserved pancetta, a drizzle of white truffle oil, the Romano cheese, and the basil.
Divide the pasta evenly between four plates and serve it with crusty bread and tossed greens.

Directions:
This is adapted from one of Emeril's recipes. Instead
of just plain old everyday ordinary pasta with alfredo
sauce, Emeril "kicks things up" a bit and adds a new
twist to some traditional ingredients.

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Sweet Corn and Mushroom-Truffle Pasta

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