2 lg ears corn on the cob
8 oz bucatini
½ C half-and-half
1 egg yolk
1 tsp each kosher salt and fresh cracked black pepper
4-5 oz bacon shredded parmesan, divided
1 T minced garlic
½ C shredded parmesan, divided
Cook corn in a large pot of lightly salted water -- about 5 min. Remove corn to cool slightly; add bucatini to water and cook to al dente. Drain, reserving a cup of pasta water.
Cut corn from cobs. Whisk together half and half, egg yolk, salt and pepper.
In a skillet, cook bacon until crisp; remove from skillet -- reserving bacon drippings. Chop or crumble bacon. Add garlic to hot skillet, cooking and stirring briefly (1 min). Reduce heat, then add cream mixture, corn, and crumbled bacon; bring to boiling. Add pasta and ¼ C parmesan. Bring pasta back to temperature, adding pasta water to desired consistency.
Serve topped with remaining shredded parmesan.
I didn't have bucatini and just used spaghetti, and if I was making this for company I'd go with yellow corn instead of white (which is what I had on hand) just for more colorful presentation...