Sweet Corn And Mushroom Truffle Pasta

Recipe Ingredients

8 oz	227g	Pancetta - julienned
2		White sweet corn
1 lb	454g / 16oz	Assorted exotic mushrooms - sliced
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped garlic
1 lb	454g / 16oz	Fresh fettuccini pasta
		Drizzle of white truffle oil
3 oz	85g	Freshly-grated Romano cheese
2 tablespoons	30ml	Chiffonade basil

Recipe Instructions

Bring a pot of salted water, with a pasta basket, up to a boil.

In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes. Remove the pancetta from the pan and set aside. Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and saute for 2 minutes. Add the sliced mushrooms and saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Continue to saute for 1 minute.

Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes. Remove the pasta from the water and drain completely. Turn the pasta in to a mixing bowl and season with salt and pepper. Toss the pasta with the sauteed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil. Divide the pasta evenly between four plates.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A54 broadcast 09-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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