Fettuccine with Sweet Corn, Pancetta and Gorgonzola Cream

By Diane0911

Ingredients

• 2 large ears of sweet corn
• 1 Tbs olive oil
• 4 ounces pancetta, diced
• 1/2 cup sliced shallots
• 1 Tbs coarsely chopped garlic
• 1/2 cup white wine
• 2 cups heavy cream
• Kosher salt
• 2 Tbs gorgonzola cheese
• 1/2 tsp freshly ground black pepper
• 12 oven-dried tomatoes, but in half lengthwise
• 1/2 cup scallions, sliced on diagonal - white and green parts
• 1/3 cup sliced basil leaves
• 1 pound egg fettuccine

Preparation

Step 1

1 Cut the kernels off the corncobs by standing the corncob on its flat end on a cutting board or in a roasting pan and slicing down against the cob. Set the kernels aside. Cut the cobs into 2-inch section.
2 Combine the oil and pancetta in a 2-quart saucepan and cook over medium-high heat to render the fat and crisp the pancetta, about 5 minutes. Remove the pancetta with a slotted spoon and set aside. Discard all but 1 Tbs. of the fat.
3 Reduce the heat to medium. Add the shallots, garlic and corncobs; cook until the shallots are softened but not browned, about 3 minutes. Pour in the wine and reduce until amost dry. Add cream and simmer very genty for 5 minutes. Remove from heat, cover and let sauce steep for at least 15 minutes.
4 Strain sauce through fine strainer into a straight sided skillet large enough to hold all the pasta.
5 Place over medium heat and whisk in cheese in small pieces. Season with 1 tsp salt and the pepper. Add the panceltta, corn kernels, tomatores, scallion and basil. Bring to a simmer, turn off the heat, cover and set aside.
6 Bring 4 quarts of water to a boil in a large pot and add 2 Tbs. salt. Cook the fettuccine in the boiling watner until al dente and drain in a colandar. Add the drained pasta to the sauce and toss until the pasta is well coated. Transfer to a platter and serve hot