Steps
- 1
Cook pappardelle; reserve 1 cup cooking water, then drain.
- 2
Cook pancetta in olive oil until crisp.
- 3
Add raw corn kernels and chopped scallions, and halved cherry tomatoes; cook, stirring, until tender.
- 4
Add the pasta water and bring to a simmer; stir in the pasta.
- 5
Top with basil and parmesan.
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