Corn and Bacon Pasta

​1 pound orecchiette
6 slices thick sliced bacon, diced
2 ½ cups frozen corn, thawed, rinsed and drained
salt and pepper
1 clove garlic, minced
1 cup half and half
½ cup coarsely chopped fresh basil, divided
¼ cup shredded parmesan cheese, plus more for garnish
 
1.  Cook pasta in salted water according to package directions, reserving ½ cup pasta water; drain and return to pot.
 
2.  Meanwhile, cook bacon in large nonstick skillet over medium until mostly crisped; transfer to paper-towel lined plate to drain.  Remove all but 2 tablespoons of rendered bacon fat from pan.  Add corn, season with salt and pepper, and saute until starting to brown, 6-8 minutes.  Add garlic and cook another 30 seconds.  Stir in half and half and ¼ cup basil and cook until bubbly and slightly thickened, 2-3 minutes.
 
3.  Transfer sauce, bacon, parmesan, reserved pasta water, and remaining basil to pot with pasta.  Combine until creamy, season with additional salt and pepper, and garnish with additional parmesan to serve.
 
Added July 2018