From Epicurious It is a winner!
It’s the end of our corn season in Colorado but I had four ears left and was excited to try this recipe. I love that half of the corn kernels and corn milk and cream are puréed to make the sauce. I got wonderful thick bacon from a new stand at the farmer’s market called The Noble Hog. I added a roasted, peeled and chopped poblano Chile because we like spice. Very simple to make and delicious! I always reserve a cup of pasta water incase the sauce is too thick and I added about 1/2 c. pasta water to the finished dish.
12 ounces spaghetti or linguine
3-6 slices thick-cut bacon (about 6 ounces), cut into 1/4″ strips
4 ears of corn, kernels cut off (about 3 cups), cobs reserved
1/2 cup heavy cream
Freshly ground black pepper
1/2 cup grated Parmesan (about 2 ounces), plus more to serve
1/2 cup fresh basil leaves, coarsely chopped, divided
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef’s knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.