Corny Carbonara With Crab

This is such an elegant dish. It's pretty darn rich too. It's perfect for company.

You can eliminate the bacon if you desire.

INGREDIENTS:

• 12 ounces spaghetti or linguine
• Kosher salt
• 4 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
• 1/2 lb crab meat
• 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

INSTRUCTIONS:

1. Fry up the bacon until crisp. Drain on paper toweling and set aside. 

2. Cut the kernels off the corn, reserving the cobs. 

3. Go over each cob, and scrape down, getting any additional "milk" from them. Place this with the cream, salt and pepper and 2 tbsp of reserved bacon fat into a blender. Add 1/2 of the corn kernels and whirr up until smooth.

4. Meanwhile, cook the pasta until al dente. 

5. Place the drained pasta in a large serving bowl, add the corn sauce, 1/2 of the Parmesan, the basil and the crab meat and remaining corn kernels. Toss until well mixed. Add the crumbed bacon on top. Dust with additional Parmesan. 

SERVES: 4

NOTES: Omit the bacon if you wish. 

SOURCE: Adapted from Epicurious