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Pasta with corn, pancetta & gorgonzola


  • Remove the kernels off the corn cobs, cut the cobs into pieces and set aside.
  • Cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well. 
  • While the pasta is cooking, heat a little oil in a heavy-bottomed pan and briefly sauté the pancetta, stirring now and again. 
  • Add the garlic and onion, and gently sauté until softened. 
  • Then add the wine and the cut corn cobs. Stir and reduce quite heavily.
  • Add 1 cup cream with the corn kernels. Stir and gently cook until reasonably thick, adding seasonings and a little more cream or stock if needed.  
  • Then remove the corn cobs and add the gorgonzola. Gently cook until the cheese has melted.
  • Toss the pasta with the sauce and serve in individual bowls with a sprinkling of parsley on top.


  • 2 corn cobs
  • 400 gm fettuccine
  • sea salt & freshly ground pepper
  • olive oil
  • 3 rashers pancetta (or rindless bacon), diced
  • 2 garlic cloves, crushed
  • ½ red onion, finely sliced into rings
  • ¼ cup dry white wine
  • 1-2 cups cream
  • 2 heaped tbsp grated gorgonzola, broken into pieces
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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