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Sweet Corn And Mushroom Truffle Pasta
8
2
1
Ounce Pancetta; julienned
Ears White sweet corn
Pound Assorted exotic mushrooms; sliced
Salt; to taste
Freshly−ground black pepper; to taste
1
1
Tablespoon Chopped garlic
Pound Fresh fettuccini pasta
Drizzle of white truffle oil
3
2
Ounce Freshly−grated Romano cheese
Tablespoon Chiffonade basil
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.
Sweet Corn And Mushroom Truffle Pasta
608
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