Sweet Corn and Mushroom Truffle Pasta

== Description ==
== Ingredients ==
* 4 ounces pancetta, julienned
* 2 ears of white sweet corn
* 1 pound assorted exotic Mushrooms, sliced
* 1 tablespoon chopped garlic
* 1 pound fresh fettuccini Pasta
* Drizzle of white truffle oil
* 3 ounces freshly grated Romano Cheese
* 2 tablespoons chiffonade basil
== Directions ==
# Bring a pot of salted water, with a Pasta basket, up to a boil. In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes. Remove the pancetta from the pan and set aside. 
# Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and saute for 2 minutes. 
# Add the sliced Mushrooms and saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. 
# Continue to saute for 1 minute. Place the Pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes. 
# Remove the Pasta from the water and drain completely. Turn the Pasta in to a mixing bowl and season with salt and pepper. 
# Toss the Pasta with the sauteed corn and Mushrooms, reserved pancetta, drizzle of white truffle oil, Cheese and basil. 
# Divide the Pasta evenly between four plates.
Category:Fijian Recipes
Category:Fijian Appetizers
Category:Rum extract Recipes
Category:Corn Recipes
Category:Mushroom Recipes
Category:Romano Recipes
Category:Cheese Recipes
Category:Pasta Recipes
Category:Basil Recipes
Category:Recipes that need photos