# Creamy Corn Pasta with Crispy Prosciutto

A creamy summer pasta dish featuring sweet corn, crispy prosciutto, and fresh basil.

- Servings: 4
- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- 4 ear sweet corn
- 1 large shallot
- 5 clove garlic
- 2 tbsp olive oil
- 4 tbsp butter
- 1/2 cup white wine
- 1 cup heavy cream
- 4 oz prosciutto
- 1 lb mafaldine pasta
- 1/2 cup parmesan
- fresh basil (optional)

## Instructions

1. Cut the kernels from the corn and scrape the cobs with the back of your knife to collect the corn juice.
2. Heat olive oil and butter in a large skillet. Add shallot and garlic and cook until softened.
3. Add corn, a couple big pinches of salt, and plenty of black pepper. Cook until tender and juicy.
4. Blend about half the corn mixture, leaving some whole kernels for texture.
5. Stir in heavy cream and simmer on low for 10–15 minutes. Taste for salt.
6. Bake prosciutto at 400°F for about 12 minutes until crispy.
7. Cook pasta in heavily salted water until 2 minutes shy of al dente.
8. Add pasta and about 1 cup pasta water to the sauce. Stir in Parmesan and toss until creamy.
9. Top with fresh basil and crispy prosciutto.

## Equipment

- knife
- skillet
- blender
- baking sheet

## Tips

- Corn absolutely loves salt and butter.
- If the finished pasta tastes like it’s missing something, add another pat of butter and a generous pinch of salt and taste again.
- Make sure your pasta water is very salty as the creamy sauce needs that seasoning to balance the sweetness of the corn.

## Source

- Original video: https://www.tiktok.com/t/ZP8tXjcJ8/
- Creator: sah.paige
- Recipe page: https://www.cliprecipe.com/recipe/d0d2e830-5b6c-427a-b38b-df87930b7b54
- Extracted: 2026-07-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt