2 large ears of local sweet corn
1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
2 oz pancetta, diced
1/2 cup shallots, sliced
1 Tbsp garlic, chopped
1/2 cup white wine
2 cup heavy cream
Salt and pepper to taste
2 Tbsp Gorgonzola cheese
12 oil-packed sun-dried tomatoes, cut in half lengthwise
1/2 cup green onions, chopped
1/3 cup sliced basil leaves
16-oz egg fettuccine
Cut the kernels off the corncobs and set aside. Cut the cobs into 2-inch sections. In a saucepan, heat the oil and cook the pancetta over medium heat until crispy, about 5 minutes. Remove the pancetta with a slotted spoon and set aside. Discard all but 1 tablespoon of fat.
Reduce heat to medium. Add the shallots, garlic, and corncobs; cook until shallots are softened but not browned, about 3 minutes. Add wine and reduce until almost dry. Add the cream and simmer very gently for 5 minutes. Remove from heat, cover, and let the sauce steep for at least 15 minutes.
Strain the sauce into a skillet or saucepan large enough to hold all the pasta. Place over medium heat and whisk in cheese in small pieces. Season with salt and the pepper to taste. Add pancetta, corn kernels, tomatoes, green onions, and basil. Bring to a simmer, turn off heat, cover, and set aside.
Cook the fettuccine in the boiling water until al dente, and drain. Add the drained pasta to the sauce and toss until the pasta is well coated. Transfer to a platter and serve hot.