This creamy corn pancetta pasta is such a rich and delicious one pan meal to add to your summer dinner rotation!
Creamy Corn Pancetta Pasta
- Yield: 4 servings 1x
Ingredients
2 corn on the cob
4 oz cubed pancetta
8 oz orecchiette pasta, or similar, cooked
2 tbsp salted butter
1/2 tbsp flour
3-4 cloves of garlic, minced
salt and pepper to taste
juice of 1/2 a small lemon
zest of 1/2 a small lemon
1/3 cup chicken or vegetable broth
1/2 tsp Trader Joe’s aglio olio seasoning, or a pinch of Italian seasoning and red pepper flakes
1 cup heavy cream
1/2 cup freshly grated parmesan cheese
1-2 tbsp pasta cooking water
3-4 tbsp fresh chopped basil
Instructions
First boil your corn in a large pot of boiling water for 5-8 minutes. Remove from heat and cover the pot with a lid. The corn can stay in the hot water for up to 30 minutes. Remove corn and once cooled, carefully cut the corn kernels off the cob with a sharp knife. Set aside.
In a skillet over medium heat, add the cubed pancetta. Cook until nice and crispy. Add the pancetta to a paper towel lined plate and wipe the pan clean.
In the same pan, add the butter over medium heat.
Once it’s melted, whisk in the flour. Let cook for about a minute, whisking the whole time. Add the garlic and let it cook for 30-40 seconds. Add the broth, lemon juice, lemon zest, seasonings, salt and pepper.
Let cook for a minute or so, stirring occasionally.
Whisk in the heavy cream and parmesan cheese. Mix until smooth. Let it cook until it’s thickened, this should take 3-5 minutes.
Add the corn, pancetta and cooked pasta. Add 1-2 tbsp of the reserved pasta cooking water followed by the chopped basil. Give everything a good mix and serve.
Top with more grated parmesan if desired.
Jenna
A delicious summer pasta and a great way to use the fresh sweet corn. So good!