Pasta with Bacon and Corn

Not gonna lie, this was a good meal.  A really really good meal.  So good I had to call my parents to tell them how good the meal was, even though my mother doesn't really like it when I go all "foodie" on her.  I can't take credit for the idea, though.  Roomie made a corn pesto last week, which unfortunately I didn't taste.  But the thought of it: a corn puree with a bacon fat base.  Well, geez, now if that just doesn't drive you crazy with the possibilities, something is wrong with you. 

I wanted to make this with pancetta, but then I found out you can't get thick slabs of pancetta in any of the grocery stores near my house.  Only that dry pre-packed stuff.  So, bacon it was.  I was tempted to get the duck bacon at Giant Eagle, but I wasn't sure if it would go as well with the corn.  Still, duck bacon, I'm going to have to try that out.  

I made my own pasta for this dish, but I'm sure pre-made pasta will be equally delicious.  And don't skimp on the parsley.  It's normally not my favorite herb, but it complements the rich, salty base of the bacon fat super well.  

Pasta with Bacon and Corn

4 strips bacon
1 large shallot, minced
3 cloves garlic, minced
Kernels of four ears of corn, about 2.5 cups (frozen corn will work fine, too)
1/2 cup chicken stock
1 tbs. lemon juice
1/4 cup chopped parsley (about half of a large bunch)
Shredded Parmesan

1 pound fettuccine or other thick cut, long pasta

1) In a large and deep saute pan or wok, cook the bacon until crispy.  Remove the bacon strips, and keep fat on medium heat
2) Add the minced shallot and garlic, and cook for about a minute.
3) Add the corn kernels and toss until bacon grease and shallot cover everything.
4) Add the stock and cook until corn is tender, about 15 minutes. In the meantime, bring a pot of water to boil for the pasta and chop the cooked bacon into small bits, for garnish.
5) Remove about a cup of the whole corn kernels to save for garnish. Using an immersion blender or standing blender, puree the rest of the corn mixture until only slightly chunky (depending on your taste).  Return the sauce to the saute pan, and keep over low heat.
6) Cook the pasta. While pasta cooks, add lemon juice and half of the parsley to the pureed corn sauce.  Taste, and add salt and lemon juice as necessary.
7) In a large bowl, mix together pasta, corn puree, whole corn kernels, and chopped bacon.
8) Garnish with Parmesan and remaining parsley.

5 servings