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1 pound pasta of your choice (I used thin spaghetti)
6 slices bacon, chopped
6 ears corn on the cob, shucked
½ onion, finely chopped
1 red bell pepper, seeded and sliced
5 large mushrooms, quartered
Freshly ground black pepper
1 cup half-and-half
1/3 cup white wine
½ cup chicken stock
½ teaspoon thyme
A few dashes of hot sauce
½ cup grated parmesan cheese, divided
½ cup sweet basil leaves, cut in a chiffonade
Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook according to package directions.
Meanwhile, heat a large skillet and add the bacon and cook for 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 three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the onion, red pepper and mushrooms; 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 or blender and puree until smooth. Pour the wine over the corn and vegetables to deglaze the pan. Pour the stock into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce, thyme and season with salt and pepper to taste. Drain the pasta and add it to the pan, toss with the sauce. Top with basil.
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