Summer Corn Fettuccine

Salt

1 pound fettuccine

extra-virgin olive oil, for drizzling

6 slices smoky bacon, chopped

6 ears corn on the cob, shucked

3 shallots, finely chopped

1 small red bell pepper, seeded and chopped

Freshly ground black pepper

1 cup half-and-half or cream

1/2 cup chicken stock

2 tablespoons chopped fresh thyme leaves

hot sauce or 1 or 2 pinches cayenne pepper

1 cup grated Parmigiano-Reggiano or Pecorino Romano

1/2 cup torn sweet basil leaves

Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente. Meanwhile, heat a large skillet with a drizzle of extra-virgin olive over medium heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid into the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

Add the remaining corn and half-and-half to a food processor and puree until smooth.

Pour the stock into the corn and vegetables, and simmer over low heat for a minute. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.

Serves 4 to 6