Tag Archives: pancetta

Pasta with Pancetta and Corn

For 2-4


  • 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


  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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Filed under Main Dish

Three Beans with Shallots

For 4


  • 1 lb green/white/french beans, ends trimmed, strings removed
  • 2 oz diced pancetta
  • 2 large shallots, finely chopped
  • 1/2 tbsp butter
  • salt & pepper to taste


  1. Blanch the bean in a large pot of boiling water for about 4 minutes, drain well and place them in a bowl of ice water to stop the cooking process. Drain again and set aside
  2. Heat up a pan on medium high heat, cook the diced pancetta until slightly browned.  Scoop out the pancetta and leave the fat/oil inside the pan
  3. Add the chopped shallots to the pan, cook on medium high heat in the pancetta fat/oil, until softened/slightly transparent
  4. Drop in butter, blanched beans and pancetta, stir constantly till all ingredients are well mixed, add salt and pepper to taste
  5. Bon appétit! ;)

Serving suggestions: anything and everything …

BLANCHING – Plunge food into boiling water for a short period of time then place in ice water to slow and stop the cooking process.

NOTES: Even the pickiest veggie eater will love this dish! It’s very simple to make and filled with wonderful flavors. You have the options of using just one type of beans but also the option of taking beans to the next level 😉 Remember to begin with crisp, fresh beans, you’d be much happier with the end product that way!

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Filed under Side Dish, Vegetable