Sweet corn and mushroom truffle pasta

Yield: 4 servings

Measure Ingredient
8 ounces Pancetta; julienned
2 \N Ears White sweet corn
1 pounds Assorted exotic mushrooms; sliced
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
1 tablespoon Chopped garlic
1 pounds Fresh fettuccini pasta
\N \N 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. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A54 broadcast 09-28-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-06-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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