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Bring a pot of salted water, with a pasta basket, up to a boil.

In a large saute pan, over medium heat, render the pancetta until crispy, about 5 minutes.

Remove the pancetta from the pan and set aside.

Using a sharp knife, remove the kernels from the cob.

Add the corn to the pancetta fat and saute for 2 minutes.

Add the sliced mushrooms and saute for 2 to 3 minutes.

Season with salt and pepper.

Stir in the garlic.

Continue to saute for 1 minute.

Place the pasta in the pot of boiling water and cook until al dente, about 4 to 5 minutes.

Remove the pasta from the water and drain completely.

Turn the pasta in to a mixing bowl and season with salt and pepper.

Toss the pasta with the sautéed corn and mushrooms, reserved pancetta, drizzle of white truffle oil, cheese and basil.

Divide the pasta evenly between four plates.