Bring a pot of salted water 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.
Cut 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 al dente. Drain the pasta and turn it into a mixing bowl. Season it with salt and pepper.
Toss it with the 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.