Fettuccine with Sweet Corn, Pancetta and Gorgonzola cream

Preparation

Baking Directions:

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 sections.

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 tablespoon of the fat.

Reduce the heat to medium.

Add the shallots, garlic, and corncobs and cook until the shallots are softened but not browned, about 3 minutes.

Pour in the wine and reduce until almost dry.

Add the cream and simmer very gently for 5 minutes.

Remove from the heat, cover and let the sauce steep for at least 15 minutes.

Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons salt.

Strain the sauce through a fine-meshed strainer into a straight-sided skillet or saucepan large enough to hold all the pasta.

Place over medium heat and whisk in the cheese in small pieces.

Season with 1 teaspoon salt and the pepper.

Add the pancetta, corn kernels, tomatoes, scallion and basil.

Bring to a simmer, turn off the heat, cover, and set aside.

Cook the fettuccine in the boiling water until al dente and drain in a colander.

Add the drained pasta to the sauce and toss until the pasta is well coated.

Transfer to a platter and serve hot.

Tips:

Wine suggestions: This works well with fruity whites like Tocai Friulano or Franciacorta Bianca, or with a youthful red like Barbera d’Alba or Valpolicella Classico.