Corn Pasta

Instructions

1. Cook bacon in a 12" skillet over medium-high heat until crisp, then place it on a paper towel-lined plate to drain. Set aside, reserving 2 tablespoons of bacon fat in the skillet.
2. In the same skillet, cook the onion in the drippings over medium heat until softened, about 4–5 minutes. Add garlic and cook 1 minute more.
3. Stir in corn, thyme, basil, and chicken broth. Bring to a boil and simmer uncovered until slightly reduced, about 5–7 minutes.
4. In a large pot, cook pasta in salted boiling water according to the package directions, until al dente. Reserve ½ cup of pasta water and drain.
5. Meanwhile, in a small bowl or measuring cup, whisk together cream and cornstarch until smooth. Add it to the skillet and whisk until it comes to a gentle boil. Once it thickens, simmer 1–2 minutes more.
6. Add the cooked pasta and cheddar cheese to the sauce and stir until smooth, adding a bit of pasta water if it is too thick.
7. Taste the pasta and season with salt and pepper if desired. Serve and garnish with crumbled bacon.