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Fresh Corn Carbonara
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| 12 ounces | spaghetti |
| linguine, alternative | |
| Kosher salt | |
| 6 slices | thick-cut bacon, (about 6 ounces), cut into 1/4" strips |
| 4 ears | 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 |
PREPARATION
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.
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