Creamy Corn Basil Pasta

serves 3-4

  • 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.