We all know that sweet corn and smoky bacon are a match made in heaven. But this delicious duo tastes even better when combined with hot cooked pasta, Parmesan cheese, and fresh thyme and basil. Our Corn-and-Bacon Fettuccine is best made in the summer, when corn and fresh herbs are in season. While you can make this pasta with frozen corn, we don’t recommend it, because the cobs play an important role in this dish. Starchy, sweet corn “milk” (extra liquid from the cobs) thickens the sauce and adds flavor. To extract the liquid, run a de-kerneled cob over the small holes of a box grater set inside of a bowl (to catch the liquid). You can also run the blade of a chefs’ knife up and down the sides of a de-kerneled cob. Once made, serve the pasta immediately with plenty of freshly ground black pepper, to give the dish a welcome bit of heat.