Fresh Corn Carbonara with Bacon & Basil 
Serves 4

Ingredients:
12 oz bucatini (or use thick spaghetti)
8 oz bacon, fried and crumbled
1 egg
1 cup Parmigiano Reggiano, finely grated
5 ears fresh sweet corn, kernels cut off the cob
1/2 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, julienne

Directions: 
1. Cook the bacon in a large skillet until it's nice and crispy. Drain the cooked bacon on a paper towel-lined plate until cooled enough to crumble. 

2. In a blender, add the egg, Parmesan cheese, pepper, and 2/3 of the fresh cut corn kernels. Blend the mixture together until the corn is fully pureed. Set the mixture aside until time to dress the pasta. 

3. Cook the bucatini according to the package instructions in a large pot of well-salted water or until just 1 minute short of  al dente; (remember that the pasta will continue to cook in the sauce). 

4. Once the pasta is cooked, drain, reserving some of the pasta water (about 1/2-1 cup) for finishing the dish. Immediately add the drained pasta back to the hot pot. Add the puree mixture, and add 1/4 cup of the reserved pasta water at a time. With a pair of large tongs, quickly stir the pasta until evenly coated. A silky sauce will form. Add additional pasta water, if necessary, until the desired consistency is reached. Add the bacon crumbles and remaining fresh corn. 

5. Serve immediately with a generous garnish of fresh basil and extra cheese grated on top.