Preparation
Cook the pancetta in 2 tablespoons of the butter (do not substitute oil) in a 12-inch skillet over medium-low heat. Stir and scrape to make sure it cooks evenly.
When the pancetta has browned slightly on the edges and is starting to sizzle, turn off the heat, add a few drops of water to cool the pan, and stir, then add another two tablespoons of butter, the sage and a few grinds of black pepper.
Swirl the pan, then leave the aromatics to infuse the melting butter.
Drop the pasta into 6 quarts of rapidly boiling water seasoned with a scant 2 tablespoons of salt (a little more if using kosher salt). Stir, and cook until the pasta is al dente.
Meanwhile, turn heat under the skillet to medium and add 6 tablespoons of butter, sliced. Swirl the pan.
When butter is nearly melted, add the corn, stir and cook until heated through.
Taste for salt. If the corn seems dry, add a trickle of pasta water and more butter, to taste. Reduce heat to low.
When the pasta is cooked, drain well, then toss with the corn, taste again for salt, and serve. Serve with freshly grated Parmigiano-Reggiano.