Miya's Kitchen: Pasta with Pancetta, Sage and Corn Notes

There are so many decent store-bought pasta options nowadays that it makes it hard to justify making your own. Or so I thought. With a little effort, homemade pasta can be made pretty quickly with good eggs and flour. This was a recent weekend project and the effort was well worth the texture and lightness. I am never one to turn my nose up to a classic bowl of spaghetti and meatballs or even the simple aglio e olio. The great pasta making saga did have me itching to try something a little more adventurous with my pasta fixings though, so I decided to go with a sage butter sauce paired with grilled corn and pancetta. The salty pancetta paired with the juicy corn balanced the richness of the sage butter. It wasn’t as decadent as a cream sauce but it still felt complex and satisfying.