Pasta with corn, pancetta, butter, and sage from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 201) by Judy Rodgers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tagliarini pasta for fettuccine pasta.

  • hibeez on August 06, 2022

    This was surprisingly easy and delicious. My pancetta was quite fatty, and I did not sauté it with the specified amount of butter; even so, I drained off a good portion of fat. I crisped the pancetta as well. Made half a recipe and used two ears of corn; would have been better with more. Used homemade pasta bits that were in the freezer; they absorbed the sauce nicely. As others said, I used more sage (4x amount) and it still could have used more.

  • bktravels on August 21, 2020

    I had leftover cooked penne and corn on the cob, so I thought this might be a good vehicle. It turned out to be a delicious dish. I did not use nearly this amount of butter. Since I wasn't cooking fresh pasta, I used white wine to create a little sauce. The fresh sage from our garden was lovely in it, but I would add more. Lots of black pepper. It was delicious! I also considered adding crushed red pepper and will try that next time. Beautiful dinner on the deck on a perfect August evening.

  • clcorbi on August 17, 2017

    With an ingredient list like this, how could this pasta not be luscious? We LOVED it. I halved the recipe to serve two people, and couldn't bring myself to use the full stick of butter called for; I used more like 3/4 stick. We ended up with a third serving leftover, which makes sense since this is so rich. But, wow, is it good. The salty pancetta, sweet corn, and cracked pepper play off each other beautifully. I made this with shell pasta because that's what I had, and I really liked how the shells caught the corn and bits of pancetta, so I would do that again. I also added a pinch of red pepper flakes at the end to offset the sweetness of the corn. This is also a really weeknight-friendly recipe that involves very little prep, so I'd definitely make it again (on a night when we are feeling indulgent).

  • vwchang on July 04, 2011

    Delicious but very rich. Next time try cutting butter with some chicken stock and/or wine.

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