- 1/2 pound pancetta or bacon, cut into 1-inch-wide strips
- 2 cups corn kernels (from 3 to 4 ears of corn)
- 2 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound mixed wild mushrooms, such as wood ear, chanterelle, and/or shiitake, stems wiped clean, and sliced
- 1 tablespoon minced garlic
- 1 pound fresh fettuccine
- 1 tablespoon white truffle oil, or more to taste
- 3 ounces Parmigiano-Reggiano, grated (about 3/4 cup)
- 2 tablespoons minced fresh basil
- Heat a large skillet over medium-high heat. Add the pancetta and cook until crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels and drain. Let cool and coarsely chop.
- Add the corn, 1/2 teaspoon of the salt, and the pepper to the skillet. Cook, stirring occasionally, until the corn is heated through, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until they are tender and give off their juices, about 4 minutes. Add the garlic and stir until fragrant, about 1 minute. Remove from the heat, add the pancetta, and cover to keep warm.
- Meanwhile, bring 1 gallon water and the remaining 2 teaspoons salt to a boil in a large pot over high heat. Add the fettuccine and cook, stirring occasionally to separate the noodles, until al dente, 4 to 5 minutes for fresh, or about 10 minutes for dried. Drain the pasta and return to the pot.
- Add the corn mixture and truffle oil and toss to coat evenly. Add the cheese and basil and toss again. Serve hot.
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