•  4 rashers bacon, trimmed
•  400g spaghettini
•  2 cobs corn, husks and silks removed
•  1 tablespoon olive oil
•  2 cloves garlic, crushed
•  2 tablespoons lemon juice
•  ½ cup (120g) crème fraîche
•  sea salt and cracked black pepper
•  1 cup basil leaves

Preheat oven to 220°C (425°F). Place the bacon on a baking tray and bake for 12 minutes or until crispy. Chop and set aside. Cook the pasta and corn in a large saucepan of salted boiling water for 10 minutes or until pasta is al dente and corn is tender. Drain, reserving ⅓ cup (80ml) water. Remove the kernels and set aside. Heat the oil in a saucepan over medium heat. Add the garlic and cook for 1 minute or until golden. Add the lemon juice, crème fraîche, salt and pepper, reserved water, pasta, bacon, and corn, and stir to combine. Top with basil to serve. Serves 4.