Bucatini Corn-Banara

Ingredients

• 6ears corn on the cob, shucked and silks removed
• 12ounces dried bucatini pasta
• 1cup half-and-half
• 2egg yolks
• 1 - 2teaspoons cracked black pepper
• 8ounces bacon, chopped
• 1tablespoon minced garlic
• 1/2cup finely shredded Parmesan cheese
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• Directions

  1. In a large pot cook corn in lightly salted boiling water 5 minutes; remove. Add pasta to water and cook according to package. Drain, reserving 3/4 cup pasta water.
  2. Cut corn from cobs. Whisk together half-and-half, egg yolks, and pepper.
  3. In a very large skillet cook bacon over medium heat until crisp; drain, reserving 2 tablespoons drippings. Add garlic to skillet; cook and stir 30 seconds. Add cream mixture, bucatini, corn, cheese, and bacon. Bring just to boiling, stirring constantly. Add pasta water to desired consistency.