"Spaghetti with Pancetta & Creamed Corn" – Rachael Ray

Ingredients

• 4 large ears corn, husked
• ½ cup half-and-half or whole milk
• 1 cup grated Parmigiano-Reggiano
• 1 tbsp. olive oil
• ⅓ lb. smoked pancetta or meaty bacon, finely chopped
• Salt
• 1 lb. spaghetti
• 1 bunch scallions, chopped, whites and greens separated
• 2 jalapeño chiles, chopped
• 3 cloves garlic, chopped
• Pepper
• A handful of fresh flat-leaf parsley leaves with tender stems, chopped