1 Servings 20 min Cook
4 Strip Bacon
2 Ear, medium (6-3/4" to 7-1/2" long) yiel Corn
3 Cloves, minced Garlic
3 Cup cherry tomatoes Cherry Tomatoes
1 Dash Salt
1 Dash Pepper
2 Cup Chicken Stock
2 Cup, whipped Heavy Whipping Cream
8 Tbsp Parmesan Cheese
2 Cup Spaghetti
2 1/4 Tbsp, chopped Basil
Prepare pasta as per package directions; drain and set aside.
Heat a large skillet over medium heat.
Sauté bacon until crispy.
Remove bacon from skillet and drain on paper towels.
Reserve about 2 tablespoons of the bacon fat in the pan.
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 and the corn begins to caramelize.
Season with salt and pepper to taste.
Add chicken stock, heavy cream, and parmesan.
Bring to a gentle simmer; cook until slightly thickened, about 5 minutes.
Check for seasoning.
Stir in cooked spaghetti and toss to coat the pasta.
Garnish with fresh basil and serve with more parmesan, if desired.