- 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
Heat oil in a 4-qt. saucepan over medium heat; add onion and cook until soft, 3 minutes. Add ¼ cup water and all but ¼ cup corn; simmer until heated through and almost tender, 2-3 minutes. Add salt and pepper and transfer to a blender; purée crema until smooth. Heat a 10” cast iron skillet until hot; cook scallions, flipping once, until charred, 2-3 minutes. Transfer scallions to a cutting board and mince. Wipe saucepan clean and add remaining oil; cook reserved corn and the scallions, 1 minute, then add corn crema and cook 1-2 minutes more. Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain, reserving ½ cup pasta water; add pasta and reserved water to saucepan and toss to coat. Transfer to a serving platter and grate ricotta salata over the top.