Pasta with Corn, Burrata, Pancetta, and Chilies

I love it when you can make a great dinner on the cheap and quickly. There are days (usually Sunday's) when I like to make something that's a little more time consuming, but sometimes it's really nice to be able to make a great dinner in under 20 minutes. Last Friday night, Brady and I made the below pasta recipe and it was perfect- cheap, fast and tasted great!

Picture taken from Une-deux Senses- mine didn't turn out well.

Pasta with Corn, Burrata, Pancetta, and Chilies
** adapted from Une-duex Senses

Serves 2-4 (depending on how much you eat!)
Prep/Cook Time: 20 minutes

1/2 pound dried or fresh pappardelle or fettuccine ***
1/2 c. panko bread crumbs
1/2 c. fresh basil leaves, plus extra to garnish
olive oil
1/4 pound pancetta, diced
1/2 can corn (or if it's in season, 2 ears of fresh corn)
4 dried red chilies, seeds removed and cut into small pieces
1/2 c. Parmesan, shredded
1/4 pound burrata

Cook the pasta according to directions. Drain, reserving 1 cup of the pasta water.

While the pasta is cooking, place the bread crumbs, basil, and a little salt in a food processor; grind until smooth. Drizzle the bread crumbs with 1 Tablespoon olive oil and process until incorporated. Using a non-stick skillet, toast the bread crumb mixture until lightly browned and dry, set aside.

For the sauce, heat 1 Tablespoon of olive oil in a large skillet. Add the pancetta and cook for 2 minutes or until slightly browned. Add the corn and chilies and cook on medium for 5-7 minutes, stirring occasionally. Add the cooked pasta, Parmesan, and 1/2 cup of pasta water. If needed add the extra pasta water. To serve, garnish the pasta with a sprinkling of the toasted bread crumbs, a couple of chunks of burrata, and torn basil leaves.

*** I would highly recommend the Trader Joe's brand of lemon pepper pappardelle, it added so much extra flavor to the dish.