| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Emlive07 |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Pancetta; julienned |
| 2 |
|
Ears White sweet corn |
| 1 |
lb |
Assorted exotic mushrooms; sliced |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Chopped garlic |
| 1 |
lb |
Fresh fettuccini pasta |
|
|
Drizzle of white truffle oil |
| 3 |
oz |
Freshly-grated Romano cheese |
| 2 |
tb |
Chiffonade basil |
INSTRUCTIONS
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. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A54 broadcast 09-28-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-06-1997
Recipe by: Emeril Lagasse
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