Sweet Corn and Mushroom Truffle Pasta

Ingredients

 * 8 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

 * 1) 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.
 * 2) Using a sharp knife, remove the kernels from the cob. Add the corn to the pancetta fat and saute for 2 minutes.
 * 3) Add the sliced mushrooms and saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic.
 * 4) 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.
 * 5) Remove the pasta from the water and drain completely. Turn the pasta in to a mixing bowl and season with salt and pepper.
 * 6) Toss the pasta with the sauteed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil.
 * 7) Divide the pasta evenly between four plates.