• 4 ears corn, husked, kernels cut from cobs - about 4 1/2 - 5 cups kernels, cobs set aside 
• Kosher salt
• 4 tablespoons plus 4 tablespoons butter, divided, plus more for finishing (preferably European salted butter)
• 2-3 large shallots, roughly diced
• 4 cloves garlic
• 1 1/4 cup plus 1/2 cup grated Pecorino Romano cheese, divided, plus more for finishing
• 16 ounces dried pasta, any shape
• 3/4 cup pasta cooking water
• Few generous pinches fresh basil, roughly chopped
• Flaky salt, crushed red chili flakes, freshly cracked black pepper for serving
• Optional: crispy crumbled bacon bits for serving

Prep pasta cooking water

1. To large stockpot, add water, reserved corn cobs, and season generously with kosher salt. Set over medium to high heat to bring to a boil while you put together the rest of the dish - this will become the water you cook your pasta in later, and adding the corn cobs to the water early on will make the cooking liquid extra sweet and starchy. If you’re not feelin’ it just skip the corn cobs and bring some generously salted water to a boil.

Saute aromatics + corn

1. To large skillet, dutch oven, or stock pot, gently melt 4 tablespoons butter over medium heat. Add shallots, season with kosher salt, stir, and saute until soft and translucent, about 8 minutes.
2. Add the garlic, stir, and cook for about 2 minutes until soft.
3. Add the corn kernels, season with kosher salt, and gently saute for 20 minutes, stirring occasionally, until corn becomes brighter yellow color and much sweeter in flavor. We’re not going for caramelization here, so if you start to see some browning turn heat down a bit. After 20 minutes, turn off heat.

Puree corn mixture

1. Transfer sauteed corn mixture to blender or food processor, add 1 1/4 cups grated pecorino cheese, and pinch of kosher salt. Blend until completely smooth, making sure any stragglers of shallots or garlic are blended. Transfer back into skillet you cooked corn mixture in, and keep the heat off.

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Cook + finish pasta

1. Remove corn cobs from boiling pasta water if you added them. Add pasta and cook until just shy of al dente, as you’ll finish cooking it in the sauce. When pasta is cooked - do not immediately strain it, *reserve 3/4 cup of pasta cooking water and transfer it to skillet with corn puree.*
2. Once you’ve added the pasta water, strain pasta, or, try my preferred method: use a slotted spoon or kitchen spider to transfer cooked pasta into skillet with corn puree. Turn heat to medium, stir, season with kosher salt, and add remaining ½ cup grated pecorino romano cheese. Add remaining 4 tablespoons of butter, stir, and taste. Add few grinds of fresh peppercorns and stir. If it needs an extra punch of flavor, season it a bit more with kosher salt, stir, taste, and adjust. If it needs a sharp note - add more pecorino. 
3. Spoon into bowls, top with fresh basil, flaky salt, crushed red chili flakes, and more cracked black pep. Top with more grated pecorino, and crispy bacon bits, if using.

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