You need this pasta in your belly right now! It's summer-y, it's kinda carbonara-y, and it's super corn-y.
2 Corn Cobs
1 lb. Fettuccine, fresh
½ lb. Bacon, Diced
1 cup Parm, microplane
1. Shave corn cobs.
2. Toss corn cobs in pasta water, boil.
3. Fry bacon, add corn.
4. Whisk eggs & cheese in a bowl.
5. Cook pasta.
6. Save ½ cup cooking liquid and add to corn and bacon..
7. In a large bowl, combine everything & toss.
8. Garnish with S&P & parm.