As soon as I saw the recipe for pasta with corn, pancetta, and sage in the Zuni Cafe Cookbook, I knew it was going to be awesome. It wasn’t until I got to making it that I realized just how much butter goes in. I ended up using, uh, fourteen tablespoons.
Make this before corn season is over, and before I use up all the butter. On earth.
Laurie pointed out that a bowl of buttery corn with sage and pancetta would be fine without the pasta. Possibly better. I will investigate.