Pasta with Corn and Pancetta

How to prepare pasta with corn and pancetta

1. You will use boiled corn. See here how I boil corn. You can also use corn boiled a day before.
   Take each corn cob, hold it vertical on the cutting board and with a knife run from top to bottom to cut the kernels off the cob.
   
2. Bring plenty of salted water to boil and cook the pasta according to package instructions.
3. In a large pan (25-30cm diameter) fry the pancetta. You can use very thinly sliced pancetta or if you have a large piece, you can cut it into cubes. Leave the pancetta in the pan until it releases fat and browns nicely and becomes crispy. At that moment add 10 basil leaves (whole if tender or you can chop them into strips if larger) and 1/3 of the butter. Stir until the butter melts and remove everything from the pan, leaving only the fat. Taste the pancetta and if it is very salty be careful with the salt in the rest of the recipe.
   
4. In the same pan add the corn, 1/3 of the butter (by eye) and chili. Grind black pepper. Saute everything, stirring often until the corn is golden (between 5 and 10 minutes). Add a little salt, depending on how salty you felt the pancetta was.
6. Add the drained pasta and the rest of the butter and mix with the corn and fat in the pan (about 2 minutes). Add the remaining basil leaves at this time.
7. At the end add the pancetta with basil and mix well. Serve immediately, sprinkled with parmesan.
   

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