8 slices of bacon, chopped
4 ears of corn, kernels cut from the cob
Salt and pepper
1 pound cherry or grape tomatoes, halved
1 pound medium curly pasta
2 ounces freshly grated Parmesan cheese (about 1 cup), plus extra for serving
Juice of half a lemon
½ cup chopped fresh basil
Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes, stirring often. Using a slotted spoon, transfer to a paper towel-lined plate. Pour out all but 2 tablespoons of fat from the skillet. Add the corn and ¼ teaspoon of salt and cook for 7-10 minutes, until the corn is starting to brown in spots. Add the tomatoes and continue cooking, stirring often, until they start to soften and burst.
While the bacon is cooking, bring a large pot of water to boil. Add 1 tablespoon of salt and the pasta. Cook until al dente, stirring frequently. Reserve ½ cup of cooking water and drain the pasta. Return it to the saucepan.
Add the bacon, corn and tomato mixture, Parmesan, lemon juice and basil to the pasta. Add the reserved pasta water a little at a time, tossing to coat and create a light sauce. Season to taste with salt and pepper. Serve immediately, topped with extra cheese if desired.