4 slices bacon, chopped into 1" pieces
2 ears of corn, kernels removed
3 cloves garlic, minced
1-pint Cherry tomatoes halved
3/4 c. heavy cream
3/4 c. chicken stock
1/2 c. finely grated parmesan (plus more for serving)
1/4 c. Thinly sliced basil
3/4 lb. spaghetti, cooked
kosher salt
Freshly ground pepper
DIRECTIONS:
1.Heat a large skillet over medium heat. Sauté bacon lardons until crispy. Remove bacon from skillet and drain on paper towels. Reserve about 2 tablespoons of the bacon fat in the pan.
2.Sauté corn and garlic in the bacon fat until the corn is starting to caramelize. Add the tomatoes and stir. Cook until the tomatoes start to release their juices. Season with salt and pepper to taste.
3.Add chicken stock, heavy cream, and Parmesan. Bring to a gentle simmer, cook until slightly thickened, about 5 minutes. Check for seasoning.
4.Stir in cooked spaghetti and toss to coat the pasta. Garnish with fresh basil and serve with more Parmesan, if desired.
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