This quick, luscious pasta dish makes a wonderful appetizer, but you can double the recipe to make four main-course servings.
2 cups fresh corn kernels (from 2 or 3 large ears ripe sweet corn)
8 ounces spaghettini (or other thin spaghetti)
3 tablespoons unsalted butter
3 strips thick-cut bacon, cut into 1/4-inch pieces
1/2 cup heavy cream
1—2 tablespoons minced fresh summer savory (or another fresh herb such as chives or flat-leaf parsley)
Kosher or sea salt
Freshly ground black pepper
1/4 cup freshly grated Parmigiano—Reggiano cheese
Boil spaghettini in a large pot of salted water until just cooked through and still al dente; don’t overcook. Drain pasta, saving about 1 cup cooking water.
While pasta is boiling, melt butter in a large skillet over medium heat. Add bacon pieces and cook, stirring, until they begin to sizzle and render their fat, about 5 minutes. Add corn kernels and cook, stirring often, until kernels start to take on a roasted color, about 10 minutes.
Pour 1/2 cup reserved pasta water into pan. Stir; then add cream and fresh summer savory or other herbs. Stir well again. Bring sauce to a boil and cook a few minutes, until slightly thickened. Taste and add salt and pepper as needed.
Turn off the heat. Pour drained spaghettini into the pan, add cheese, and toss together thoroughly.