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🍝 Pasta & noodles

Pappardelle with corn, lobster, pancetta & crème fraîche

Sweet corn, salty pancetta, silky lobster pasta energy

⏱️ Time estimate: about 40 minutes

Fresh corn, tender lobster, crisp pancetta, and a velvety crème fraîche sauce cling to wide ribbons of pappardelle for a rich, summery pasta that still feels bright.

Pappardelle with corn, lobster, pancetta, and chives in a shallow white bowl

Ingredients

  • 3 ears of corn, shucked
  • 2 teaspoons olive oil
  • 4 ounces pancetta, diced
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • Kosher salt and black pepper
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 1/2 cup crème fraîche
  • 1 cup cooked lobster meat, diced
  • 1/4 cup chopped chives, plus extra for garnish
  • 1 pound fresh pappardelle pasta
  • 1/4 cup grated pecorino romano or Parmesan cheese

Instructions

  1. Blanch the corn. Bring a large pot of salted water to a boil. Add the corn and cook until slightly softened, 3 to 4 minutes. Transfer the corn to a cutting board and, once cool enough to handle, cut off the kernels. Bring the water back to a boil so it is ready for the pasta.
  2. Crisp the pancetta. Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the pancetta and cook until browned, about 5 minutes. Remove it to a bowl and leave the drippings in the pan.
  3. Build the sauce base. Add the shallot and garlic to the pan drippings and cook for 2 to 3 minutes, until softened. Add the corn and season with salt and pepper. Turn the heat to high, pour in the wine, and cook until reduced, about 3 to 4 minutes.
  4. Make it velvety. Add the chicken stock and cook until partially reduced, about 5 to 6 minutes more. Lower the heat to medium and stir in the crème fraîche, lobster, and chopped chives. Cook for 2 to 3 minutes, until the lobster is heated through.
  5. Cook the pasta. Boil the fresh pappardelle according to package directions. Drain, reserving about 1/2 cup of the pasta water.
  6. Finish the pasta. Add the drained pasta to the pan with the lobster sauce. Add the cheese and the cooked pancetta, then toss everything together for 2 to 3 minutes so the flavors meld. Add splashes of reserved pasta water as needed to loosen the sauce to your preferred consistency.
  7. Season and serve. Taste and adjust with salt and pepper. Transfer to a serving dish, garnish with extra chives, and serve immediately.

Cozy note: this is one of those rich pasta situations where fresh pappardelle really helps the sauce feel luxurious. If the lobster is already cooked, this comes together surprisingly fast.