10 oz pasta of your choice (short pasta like rigatoni, orecchiette, or fusilli work well)
2 packs Citterio Uncured Pancetta
15 oz corn kernels (fresh, canned, or frozen and thawed)
Salt and freshly ground black pepper, to taste
2–3 scallions, thinly sliced
1 cup fresh basil, chopped (plus more for garnish)
1/3 cup whole milk or half & half
2/3 cup finely grated Parmesan cheese
Reserved pasta water (about ½ cup)
Preparation
1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Before draining, reserve ½ cup of the pasta water. Set pasta aside. 2. Sauté the Pancetta: While the pasta cooks, heat a large skillet over medium-high heat. Add the pancetta and sauté, stirring frequently, until evenly browned and crisp, about 5–7 minutes. Use a slotted spoon to transfer the pancetta to a paper towel–lined plate to drain. 3. Cook the Corn: In the same skillet (with a bit of the rendered pancetta fat), add the corn kernels. Season with salt and freshly ground black pepper. Cook for 1–2 minutes, just until heated through and slightly golden. 4. Combine Everything: Reduce the heat to medium. Add the cooked pasta to the skillet along with the reserved pasta water, cooked pancetta, milk or half & half, scallions, chopped basil, and grated Parmesan. Toss until everything is evenly coated and the sauce is creamy and silky. 5. Serve: Transfer to a serving bowl or individual plates. Top with more fresh basil and additional Parmesan, if desired. Serve warm.