Pasta with Pancetta and Corn

For 2-4

Ingredients:

  • 1/2 pound dried or fresh wide pasta
  • 1/2 cup panko (Japanese bread crumbs)
  • 1/2 cup fresh basil leaves, plus some to garnish
  • 1 teaspoon sea salt
  • 3 tbsp olive oil
  • 1/4 pound pancetta
  • 1/2 can of corn, drained or 2 ears of corn
  • 4 dried red chilies, finely chopped or red chili flakes
  • 1/2 cup shredded Parmigiana Reggiano
  • 1/4 pound burrata

Recipe:

  1. Cook pasta in 3-4 quarts of boiling salted water until al dente (firm but not hard), stirring often. Drain (Follow instruction on package)
  2. For the breadcrumbs, place the panko, basil, and salt in a food processor and grind until small. Drizzle with 1 tablespoon of olive oil and pulse until thoroughly mixed
  3. In a non-stick skillet, toast the breadcrumbs till slightly browned and dry, set aside
  4. For the sauce, heat up a large skillet and add 2 tablespoons of olive oil. Cook the pancetta until slightly caramelized, roughly 2 minutes. Add corn and chilies, cook for 5-7 minutes on medium heat, stir a little
  5. Turn off the heat and add pasta and cheese to the skillet. Combine well using tongs. Top with a generous dusting of breadcrumbs and several hunks of the burrata cheese
  6. Season with salt and pepper to taste. Garnish with basil leaves
  7. Bon appétit! ;)

Serving suggestions: wine, salad, melon  …

NOTES: I used pappardelle from Trader Joe’s which was exactly 1/2 lb, this recipe was designed for 2, but the size is truly generous, I think with a small salad, it’s plentiful for 3. With bread and other sides, it would be good for 4. Notice how much corn I had in the plate! Yes, I used one whole can of corn which is equivalent to 3-4 ears of corn. I love corn and also without a salad, I thought I’d gain some fiber from there 😉 The combination of corn, pancetta, red chilies, basil-infused panko and burrata is quite amazing, each mouthful is decisively exciting. Try it! 🙂

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