Boil a generously salted pot of water for the pasta. Cook pasta al dente according to package directions.
Meanwhile, add the pancetta to a large skillet on medium-high heat. Cook it for 5-7 minutes until the fat renders and it crisps up.
Add the garlic to the skillet and cook for about 30 seconds, or until fragrant.
Stir in the cream, corn, turkey, and Italian seasoning. Reduce heat to medium and simmer for another 5 minutes or until the sauce is reduced/thickened to your liking.
Drain the pasta and toss with the sauce (add a splash of pasta water to the sauce if desired). Season with pepper (I don't add salt to this recipe because the pancetta is pretty salty). Serve with freshly grated parmesan and parsley if you wish.