Paglia e Fieno With Corn

• 2 tablespoons butter
• 1/4 cup finely chopped onion
• 1 clove of garlic, minced
• Kernels from 1 ear of yellow corn
• 2 ounces prosciutto, minced
• 1 cup heavy cream
• Freshly ground black pepper
• 1/4 pound each fresh green and white tagliolini or linguine noodles
• Freshly grated Parmesan cheese

1. Bring a large pot of water to a boil.
2. Heat butter in a heavy skillet, add the onion and saute over medium heat until tender but not brown.
3. Stir in the garlic, corn and prosciutto and cook a few minutes longer.
4. Add the cream and allow to simmer several minutes to thicken slightly.
5. Season to taste with pepper.
6. Boil the noodles for about three minutes, until just done.
7. Transfer to a warm serving dish.
8. Pour the sauce over the noodles, toss and serve.
9. Pass the cheese alongside.

butter, onion, clove of garlic, kernels from, heavy cream, freshly ground black pepper, linguine noodles, parmesan cheese

Taken from cooking.nytimes.com/recipes/3365 (may not work)