Creamy Corn Basil Pasta
- 12 oz. spaghetti
- 1 tablespoon olive oil
- 4 strips bacon, roughly chopped
- 2 ears corn, cut off the cob
- 2 cloves garlic, minced
- pinch red pepper flakes
- 1/2 cup heavy cream
- 2 heaping tablespoons fresh pesto
- 1/2 cup grated Parmesan, plus more for serving
- 1/3 cup fresh basil, roughly chopped
Bring a large pot of well-salted water to a boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water.
Meanwhile, cook bacon in a medium skillet with olive oil over medium-high heat until nicely crisped, about 5-6 minutes. Remove bacon from heat and drain on paper towels, set aside.
Add corn to the skillet and cook for 2-3 minutes so it softens. Add garlic and red pepper flakes and cook for another minute. Slowly add in the heavy cream followed by the pesto and cook for 6-8 minutes, or until the sauce thickens slightly. Toss spaghetti into the creamy corn sauce and stir in Parmesan cheese. If sauce needs to be thinned, stir a little of the reserved pasta water into the pasta. Toss chopped basil into the pasta and serve hot with additional parmesan on top.