Corn & PanCetta Pappardelle

Fan Favorite!

I made this deliciousness the other night. My family loved it and so did my 1 year old! This is a pasta recipe that you’ll want to make time and time again for family and friends. Summer pasta for the win!

Corn & Pancetta Pappardelle

Active 30 min - Total 30 MIN

Serves 4-6

8 oz. uncooked pappardelle

2 cups frozen corn or 4 ears of fresh corn, shucked

4 oz. diced pancetta

1/2 cup finely chopped shallots (from 2 shallots)

1/4 cup thinly sliced fresh basil (optional)

2 1/2 tsp. salt, divided

15 oz. Alfredo sauce

1/2 tsp. black pepper

1 1/4 oz. Parmesan cheese shaved or shredded (about 1/2 cup)

1. Cook pasta according to package directions. Don’t forget to salt the water.

2. Meanwhile, cook pancetta in a large skillet over medium-high heat, stirring often, until crispy, 6-8 minutes. Stir in corn kernels, shallots, a pinch of black pepper, and 1 teaspoon of the salt. Cook, stirring often, until mixture softens, 3 to 4 minutes.

3. Add cooked pasta from the boiling pasta water directly into the pancetta mixture. Add Alfredo sauce and black pepper, toss to coat. Add pasta water to thin out the sauce. Sprinkle with Parmesan and basil.

Enjoy!

Xo,

Morgan