Bacon & Basil Spaghetti 1 lb. whole wheat spaghetti 4 slices thick-cut bacon, cut into

Bacon & Basil Spaghetti

1 lb. whole wheat spaghetti
4 slices thick-cut bacon, cut into strips (I used Wellshire Farms Black Forest Bacon)
4 ears corn, kernels removed
¾ cup whipping cream
1/3 cup freshly grated Parmesan cheese
1 tsp. salt
1 tsp. freshly ground black pepper
¼ cup chopped basil leaves

Set a large skillet or wok over medium-high heat and cook the bacon until the fat renders and begins to turn golden. Remove with a slotted spatula to paper towels and set aside.

Add the corn kernels to the skillet and cook for about 5 minutes, or until they are just tender. Remove from heat and place half of the corn in a food processor or blender. Add the cream, cheese and salt and pulse until smooth. Return the creamed corn to the pan and mix with whole kernels.

While you’re preparing the corn, set a large pot of water to boil and cook your pasta until almost al dente. Transfer the pasta directly from the pot into the skillet, allowing some pasta water to transfer with the noodles. Add the bacon and pepper and toss the spaghetti with the corn until evenly coated.

Serve and sprinkle with the basil leaves and more Parmesan.

Makes 4 servings.