16 ounces spaghetti
4 ears corn
8 strips bacon, chopped
1 red onion, finely diced
1 clove garlic, minced
salt, to taste
seasoned pepper, to taste
1/2 tsp crushed red pepper flakes
2 large egg yolks
1/3 cup heavy cream
1/2 cup grated parmesan
1/2 cup basil leaves, chopped, divided
Bring a large pot of salted water to a boil and add pasta, cook until al dente. Reserve one cup of pasta water for later. Drain the pasta. Cut corn off the cob. Place kernels in a bowl then firmly scrape the knife down the cobs to release any liquid. Heat a large skillet over medium heat. Add the chopped bacon and cook until crisp. Remove bacon from pan with tongs or slotted spoon and drain on paper towels. Add onions to the bacon grease and cook until tender, stirring occasionally. Add the corn and garlic and cook about 5 minutes. Season with salt, seasoned pepper and red pepper flakes. Stir the one cup of pasta water into the corn mixture. Bring to a gentle simmer. Add the pasta and toss to combine. In a small bowl, whisk together egg yolks and cream. Add that to the skillet and toss to coat. Add the parmesan, bacon and most of the basil leaves. Combine well. Serve garnished with remaining basil leaves.