There are lots of options for this recipe.  Instead of basing it on pasta, it will be delicious with farro or another grain.  If you’d like a creamier pasta, a big spoonful of mascarpone or Creme Fraiche stirred in at the end would be otherworldly!  Explore and try changing things up based on the season.  We LOVE the addition of the scallions and cherry tomatoes in summer.

INGREDIENTS

• 8 ounces of dried pasta ( you can use spirals, radiatore……  you choose)
• 3 ounces bacon, ideally thick-cut, diced
• 2 ears corn, shucked and kernels cut from the cob
• Red pepper flakes and salt to taste
• 3 scallions, thinly sliced
• 1 cup cherry tomatoes halved
• 1/3 cup mascarpone or Creme fraiche
• 2/3 cup finely grated/zested parmesan, divided
• Fistful of fresh chopped basil and chives, optional

INSTRUCTION

1. If you’re hoping to use only one pan, cook the pasta in a large deep sauté pan until al dente, or 1 to 2 minutes before it is done.  Reserve a cup of pasta cooking water and drain.  Wipe the pan dry if using for the remaining of the recipe.
2. If not re-using the pasta pan, scatter bacon in a large frying pan over medium-high heat, no need to heat the pan first.  Cook, stirring until evenly browned and crisp.  Use a slotted spoon and transfer bacon bits to a paper towel to drain.  Pour off all but 1 tablespoon bacon fat from the pan and add corn to it.
3. Season corn with salt and red pepper flakes and cook, stirring for 1 to 2 minutes until crisp-tender.
4. Add pasta and a few splashes of the cooking water and half the Parmesan and all the mascarpone (or Creme Fraiche) and toss for a minute, seasoning as you go and adding more of the cooking water to emulsify.
5. Add the scallions and cherry tomatoes and stir to warm.  Stir in bacon and transfer to a serving bowl.  Sprinkle with remaining cheese and fresh herbs.

Very tasty, adopted from smitten kitchen,com