Ingredients
4earslarge corn
¾cupheavy cream
3tbspflat-leaf parsley,chopped
½tspsalt
¼tspfresh ground black pepper
¾lbspaghetti
¼lbham,sliced
2tbspbutter
Preparation
In a large pot of boiling, salted water, cook the ears of the corn for about 3 minutes until just done.
Remove the corn from the pot, and save the hot water to cook the spaghetti.
When the ears of corn are cool enough to handle, cut the kernels off the cob. There should be about 3 cups of kernels.
Put the corn in a food processor with the cream, parsley, salt, and pepper
Pulse 3 or 4 times to chop the corn to a coarse puree.
Return the water to a boil. Add the spaghetti and cook for about 12 minutes until just done.
Reserve about ¾ cup of the pasta water.
Drain the spaghetti and toss with ⅓ cup of the reserved pasta water, the corn mixture, ham, and butter.
If the sauce seems too thick, add more of the reserved pasta water.
