Begin by heating a large skillet over medium and add the diced pancetta to the skillet and cook until crisp and the fat has been rendered from the meat.

Use a slotted spoon to remove the pancetta from the skillet transferring it to a small bowl; set aside until needed. You want to use a tablespoon of rendered drippings. If you have more remove from some the pan and discard.

Next; add the corn kernels and diced onion to the skillet and sauté for 2 to 3 minutes. Be sure to scrape the crispy bits left in the pan by the pancetta as the onion and corn sauté. The crispy bits add flavor to the dish.

The next step is to add the flat Italian green beans and seasonings to the skillet; stir and continue to sauté for 5 minutes.

Finally; add the reserved pancetta back to the skillet along with the diced Roma tomatoes and sauté for an additional minute.

Remove the pan from the heat and transfer the Southern-style Italian green beans to a serving dish. Serve immediately.