For a creamy texture—without the cream—Philadelphia chef Marc Vetri purées fresh, starchy corn into a thick sauce that he then tosses with smoky scallions for a succulent summer pasta. This recipe has been adapted from Mastering Pasta (Ten Speed, 2015).
- 2 tbsp. olive oil
- 1⁄2 yellow onion, minced
- 2 large ears corn, shucked and kernels removed
- Kosher salt and freshly ground black pepper, to taste
- 2 scallions, trimmed
- 1 lb. fresh egg yolk dough or pappardelle
- Ricotta salata, for serving