You may also like
Categories:
corn olive oil pancetta shallot garlic kosher salt white wine chicken stock Creme Fraiche lobster chives Pasta pecorino romano
Viewed: 18 - Published at: 6 years agoIngredients
- 3 ears of corn, shucked
- 2 teaspoons olive oil
- 4 ounces pancetta, diced
- 1 medium shallot, finely chopped
- 2 cloves garlic, finely chopped
- Kosher salt and black pepper
- 1/2 cup dry white wine
- 3/4 cup chicken stock
- 1/2 cup creme fraiche
- 1 cup cooked lobster meat, diced
- 1/4 cup chopped chives, plus extra for garnish
- 1 pound fresh pappardelle pasta
- 1/4 cup grated pecorino romano or parmesan cheese
Method
- Bring a large pot of salted water to a boil. Add the corn and cook until slightly softened, 3 to 4 minutes. Transfer corn to a cutting board and, when it cools, cut off the kernels. Bring the water back to a boil so that it will be ready when you're ready to drop in the pasta.
- Meanwhile, heat the oil in a large saute pan over medium heat. Add the pancetta and cook until browned, about 5 minutes. Remove the pancetta from the pan and set aside in a bowl. Add the shallot and garlic to the drippings in the pan and cook 2 to 3 minutes until softened. Add the corn and season mixture with salt and pepper. Turn the heat up to high and add the wine. Cook until liquid is reduced, 3 to 4 minutes. Add the chicken stock and cook until partially reduced, 5 yo 6 minutes more. Lower the heat to medium and stir in the creme fraiche, lobster, and chives. Cook another 2 to 3 minutes until lobster is heated through.
- Cook the pappardelle in the boiling water according to package directions. Drain the pasta, reserving about 1/2 cup of the pasta water. Add the pasta to the pan with the lobster, then add the cheese and cooked pancetta. Toss all of the ingredients together and cook another 2 to 3 minutes to meld all of the flavors. Add some of the reserved pasta water as needed to thin the sauce to desired consistency. Season the dish with salt and pepper to taste.
- Pour pasta into a serving dish and garnish with reserved chives. Serve immediately.
