Recipe courtesy of Emeril Lagasse
33 min
15 min
18 min
4 servings


  • 8 ounces pancetta, julienned
  • 2 ears of white sweet corn
  • 1 pound assorted exotic mushrooms, sliced
  • 1 tablespoon chopped garlic
  • 1 pound fresh fettuccini pasta
  • Drizzle of white truffle oil
  • 3 ounces freshly grated Romano cheese
  • 2 tablespoons 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.

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