Summer Corn, Pancetta and Sage Pasta,

cafebarber

June 11

Between this recipe adapted from Zuni Cafe in San Francisco and my Summer Pasta recipe, I can easily make it through the summer with just the teensiest amount of time in front of the stove. Both recipes are easily modified, and you can add and subtract ingredients to your own taste -- don't have pancetta? Use prosciutto or bacon. Vegetarian? Skip the meat. Out of sage? Throw in thyme, or parsley, or cilantro. Want more sauce? Add a little white wine that's been sitting around in your fridge. Feel like it needs to be creamier? Add a couple tablespoons grated parm and some chicken broth, or yogurt, or sour cream . . . get it? I make this at least once a week -- the dish comes together in the time it takes to cook your choice of pasta. You're gonna luuuuuuuuuuuuuv it!

Ingredients:

2 to 3 oz. pancetta, minced (1/3 to 1/2 c.)
4 to 8 oz. unsalted butter
2 1/2 cups freshly scraped corn kernels and their milky juice
6 fresh sage leaves, cut chiffonade, plus a few more for garnish
Add a little liquid to enhance the creaminess, water or wine, or chicken or veggie broth
And I'm sorry, but I'm addicted to Aleppo pepper, so I usually add a small pinch of those delicious pepper flakes
Salt & Pepper
1 lb. fettuccine (orecchiette and farfalle also work well)
2 1/2 c. freshly cut corn kernels with their milky juice
A small chunk of Parmesan

7 ingredients (and salt and pepper) -- that's it -- BUT -- you can let your imagination run wild!! Frozen peas, a little cream at the end?

Directions:

Cook the pancetta in a few tablespoons of butter in a 12" skillet over medium-low heat. Stir often to make sure it cooks evenly. When the pancetta as browned slightly on the edges and is starting to sizzle. Turn the heat off and add a little water or white wine or broth to cool the pan.
Turn the heat back on to medium-low, add another couple of tablespoons of butter and the sage and a few grinds of black pepper. then let the sage infuse the butter with its flavor.
Cook the pasta (your choice) in rapidly boiling, heavily salted water until it's al dente or to your taste.
Turn the heat on to medium, and add another few tablespoons of butter. Swirl the pan until it's almost melted and add the corn and its juice, stir and warm through. Taste for salt, and if the corn seems dry add a little more liquid. Drain the pasta and then toss with the corn. Sprinkle with freshly grate parm and serve! SO YUMMY!