Ingredients
340 g spaghetti or linguine
¼ tsp SIDS CRAZY SALT
6 slices thick-cut bacon, cut into 6 mm strips
4 ears of corn, kernels cut off, cobs reserved
½ cup heavy cream
SIDS SALT & PEPPER to taste
½ cup grated Parmesan, plus more to serve
½ cup basil leaves, coarse chopped, divided
Directions
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al denté then drain. Sprinkle with SIDS CRAZY SALT.
Meanwhile, fry bacon in a large frypan over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. (reserve fat) Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, ½ tsp SIDS SALT & PEPPER, and 2 tbsp reserved bacon fat. Purée until a smooth sauce forms.
Toss hot pasta with corn sauce, Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with SIDS SALT & PEPPER and top with Parmesan.
