Fresh Corn Carbonara
['12 ounces spaghetti or linguine', 'Kosher salt', '6 slices thick-cut bacon (about 6 ounces), cut into 1/4" strips', '4 ears of corn, kernels cut off (about 3 cups), cobs reserved', '1/2 cup heavy cream', 'Freshly ground black pepper', '1/2 cup grated Parmesan (about 2 ounces), plus more to serve', '1/2 cup fresh basil leaves', 'coarsely chopped', 'divided']
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente; drain.
Meanwhile, fry bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Using a slotted spoon, transfer bacon to paper towels to drain (reserve fat). Scrape excess corn milk from cobs into a blender by firmly running the back of a chef's knife down the sides. Add cream, half of the corn kernels, 1/4 tsp. salt, 1/4 tsp. pepper, and 2 Tbsp. reserved bacon fat. Purée until a smooth sauce forms.
Toss hot pasta with corn sauce, 1/2 cup Parmesan, and half each of the remaining corn kernels, bacon, and basil in a large bowl.
Divide pasta among bowls and top with remaining corn kernels, bacon, and basil. Season with pepper and top with Parmesan.
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