So I came across this recipe quite a while ago and I knew I wanted to make it. It took me a while to actually get there but it was worth the wait. I had spinach at home that I almost tossed in at the end and I think I should have but it was super tasty as is.
- 2 ears of corn
- 1/4 pound burrata
- 4 dried red chilies, chopped
- 1/4 pound prosciutto, chopped
- 1/2 cup breadcrumbs
- 1/2 cup Parmesan, grated
- 1/2 pound fresh fettuccine
- 2 tablespoons extra-virgin olive oil
Remove the kernels from the corn with a sharp knife.
Bring a large pot of salted water to a boil. While that’s warming up, pour 2 tablespoons of oil into a large skillet set over medium heat. Add the prosciutto and cook for about 4 minutes, or until browned. Remove with a slotted spoon.
Add the corn and chiles to the skillet and cook for 5 to 7 minutes, stirring occasionally. Turn the heat to low, and then add the Parmesan and the cooked prosciutto. Cook for one minute, and then turn the heat off and add the breadcrumbs.
Cook the pasta according to the directions on the box. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the skillet, along with half of the reserved water. Toss well. If dry, then add the rest of the water.
Add half of the cheese, and stir well. Plate the pasta and divide the rest of the cheese on top. Season with salt to taste.