Truffled Corn And Wild Mushroom Fettuccine | Emerils.com

Ingredients

• 1/2 pound pancetta or bacon, cut into 1-inch-wide strips
• 2 cups corn kernels (from 3 to 4 ears of corn)
• 2 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound mixed wild mushrooms, such as wood ear, chanterelle, and/or shiitake, stems wiped clean, and sliced
• 1 tablespoon minced garlic
• 1 pound fresh fettuccine
• 1 tablespoon white truffle oil, or more to taste
• 3 ounces Parmigiano-Reggiano, grated (about 3/4 cup)
• 2 tablespoons minced fresh basil