Corn Pesto with Pancetta

When I first met Buzza, he asked me if I liked to eat corn, and if I ate it everyday. Yes and if I could, I would. I like to hoard corn when it's 6/$1, and keep a bag of fresh cut kernels in the freezer for the winter months. Cornbread, corn cakes, corn on the cob, canned corn, butter corn ramen, corn pudding. How could the man know me so well?

Well, it turns out that once upon a time, Buzza read a book that explained Asians get their color from all the corn they eat. Moving on.

When I saw this recipe, I knew it would be love. This is slightly adapted from the original.

Ingredients, two main entrees

Optional: 1 tablespoon of duck fat, 1 tablespoon of cream

1 cup of thick cut pancetta, diced about 1/4 inch on each side

2-3 cups of fresh corn kernels

1 large garlic, minced

1 small shallot, minced

1 1/4 teaspoon of salt

1 teaspoon of fresh ground pepper

10 basil leaves

1/4 cup of freshly grated parmiggiano, plus more for serving

1/3 cup of almonds, toasted

1/3 cup of olive oil

1. Heat duck fat in large skillet on medium heat, add pancetta and cook until fat is rendered.
2. Remove pancetta to a plate and drain fat (save it and use it to cook eggs), reserving about 2 tablespoons in pan.
3. Sautee the corn, shallots, garlic, salt and pepper until golden brown.
4. Toast the almonds in a separate pan.
5. Put about 3/4 of the corn mixture, almonds, 6 basil leaves, parmiggiano and olive oil into a food processor and mix until a thick paste is formed. If you want a creamier mixture, add a bit of cream. I find that this dish is rich enough without the added cream.
6. Return pesto, pancetta and sauteed corn into the pan and toss with your pasta of choice.
7. Garnish with chiffonade basil, fresh ground pepper and parmiggiano.

Note: I've also made this without nuts and have used italian sausage instead of pancetta as well. Both are delicious.