Summer Corn Fregola with Pancetta and Basil

From a YouTube video Watch the original

Ingredients

• Fregola pasta
• Fresh corn kernels
• Pancetta
• Basil
• Garlic
• Shallot
• Fennel
• Butter
• Olive oil
• Parmesan cheese
• Calabrian chili paste (optional)
• Sour cream or creme fraiche (optional)
• Flaky salt
• Black pepper

Instructions

1. Prepare the corn by removing the kernels from the cob. Save the cobs for making corn stock or chowder.
2. Dice the garlic, shallot, and fennel. Cut the pancetta into fat lardons.
3. In a pot, render the pancetta until crispy. Add garlic, shallot, and fennel. Season with spicy pepper and black pepper.
4. Cook the mixture until tender and golden brown, then add the fregola pasta to a pot of boiling water.
5. Toast the fregola until al dente. Drain, reserving some pasta water.
6. Combine the cooked mixture with the drained pasta. Add butter, olive oil, corn kernels, and grated Parmesan cheese. Adjust seasoning with salt and pepper.
7. Stir in basil and crispy pancetta. Add more pasta water if needed for a creamy consistency.
8. Serve the pasta topped with dollops of sour cream or creme fraiche, Calabrian chili paste, Parmesan, flaky salt, and fennel fronds.
9. Enjoy your Summer Corn Fregola with Pancetta and Basil!

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