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1
Heat a large pot of water to boil for the pasta.
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2
Salt the water and cook the pasta to al dente.
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3
Meanwhile, heat a large skillet with a drizzle of EVOO over medium to medium-high heat.
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4
Add the bacon to the pan and cook for a few minutes to crisp the bacon and render its fat.
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5
Place a small bowl inverted in a large bowl, steady the corn cobs on the smaller bowl, and scrape the kernels off the ears.
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6
Add three quarters of the kernels and liquids to the bacon.
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7
Add the shallots and bell pepper to the corn mixture and season liberally with salt and pepper.
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8
Cook until tender, 5 to 6 minutes.
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9
Add the remaining corn to the food processor and puree with the cream.
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10
Stir in the thyme and the stock or wine into the corn mixture in the skillet, reduce for a minute, then stir in the corn-cream mixture.
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11
Reduce the heat to a simmer.
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12
Cook for 3 to 4 minutes, stirring frequently, to thicken.
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13
Add the hot sauce or cayenne pepper and adjust the salt and pepper.
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14
Drain the pasta, then toss with the sauce, parsley, and a couple handfuls of cheese, about 1/2 cup.
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15
Top with the basil or tarragon and pass the remaining cheese at the table.
