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.