8 ounces dried pasta
1/4 pound Lepp’s Double Smoked bacon, diced, about 4–6 slices depending on how bacon-y you like things!
3 ears Lepp’s corn, shucked and kernels cut from cob. You can scrape the milk off the cob with the back of a knife to add even more flavour
Salt and freshly ground black pepper or red pepper flakes
3 green onions, thinly sliced
1/3 cup finely grated Parmesan cheese
Fistful of fresh basil and chives, chopped
Cook your pasta until al dente, or 1 to 2 minutes before it is done. Reserve a cup of pasta cooking water and drain.
In a large fry-pan, cook bacon over medium-high heat, stirring, until evenly browned and crisp. Use a slotted spoon to transfer bacon bits to paper towels to drain. If using Lepp’s bacon, there won’t be an excess of fat left in the pan, so don’t drain it. If you’re using (gasp) other bacon, pour off all but 1 tablespoon bacon fat from pan (save for other fun stuff, like frying eggs) and add corn to it.
Season corn with salt and pepper and cook, stirring for 1 to 2 minutes, until crisp-tender.
Add pasta and a couple splashes of the cooking water and half the parmesan and toss, toss, toss the pasta with the corn, seasoning with more salt and pepper if needed and adding more cooking water if it doesn’t feel loose enough.
Add scallions and stir to warm. Stir in bacon and transfer to a serving bowl. Sprinkle with remaining cheese and fresh herbs. Dig in.