Remove husks and silk from corn ears. Slice off kernels, cutting close to the cob with a sharp knife to get 2 cups’ worth.

Boil spaghettini in a large pot of salted water until just cooked through and still al dente (tender but firm); don’t overcook.

Drain pasta, reserving about ½ cup cooking water.

While pasta boils, melt butter in a large sauté pan over medium heat.

Toss in bacon pieces; cook 2-3 minutes, stirring, until they begin to sizzle and fat is rendered.

Add corn and sauté over medium heat 5-7 minutes or more, stirring pan often, until kernels start to take on a roasted color.

Pour reserved water into pan and stir. Add cream and herbs; stir well.

Bring to a boil; cook a few minutes, until slightly thickened, about 3 minutes. Season with salt and pepper.

Turn off heat. Pour drained spaghettini into pan, add cheese, and toss thoroughly.