> 1 pkg (16 oz) San Giorgio® thin spaghetti
> 2 cups frozen corn, thawed
> 2 cloves garlic
> 1/2 tsp salt
> 2 tbsp olive oil
> 8 slices prosciutto, thinly sliced
> 3 tbsp butter
> 1 cup Parmesan cheese, grated and divided
> 2 tbsp fresh parsley, finely chopped
> 1 tbsp cracked pepper
Cook pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.
Meanwhile, in blender, purée corn, 1/2 cup water, garlic and salt until smooth; set aside.
Heat oil in large skillet set over medium heat; cook prosciutto for 3 to 5 minutes or until golden and crispy. Transfer to plate. Reserve skillet.
Melt butter in same skillet set over medium heat. Stir in puréed corn mixture; bring to boil. Cook for 2 to 3 minutes or until heated through and slightly thickened.
Toss together pasta, reserved cooking liquid, and 1/2 cup Parmesan until well coated. Stir in crispy prosciutto and parsley.
Divide pasta among plates; sprinkle with remaining Parmesan and pepper.
Recipe provided by San Giorgio® Pasta.