Orecchiette With Pancetta And Fresh Corn

1. 1

   Cook the pancetta in the olive oil on medium low heat until it is crisp and the fat is rendered, about 5 minutes. Remove the pancetta with a slotted spoon and drain on a paper towel.

2. 2

   Raise the heat on the oil a bit and add the red onion, red pepper and jalapeno. Cook until the vegetables are soft.

3. 3

   Meanwhile the pasta should be cooking. When the pasta is almost done, add the corn to the oil and pepper mixture. Cook until the corn is just done, about 3 minutes. Add the pancetta. Add the butter, basil, and reserved pasta cooking water (if needed). Serve over hot pasta. Sprinkle generously with cheese.

* Per serving · 4 servings · Values may vary.