Boil spaghettini in a large pot of salted water until just cooked through and still al dente; don’t overcook. Drain pasta, saving about 1 cup cooking water.

While pasta is boiling, melt butter in a large skillet over medium heat. Add bacon pieces and cook, stirring, until they begin to sizzle and render their fat, about 5 minutes. Add corn kernels and cook, stirring often, until kernels start to take on a roasted color, about 10 minutes.

Pour ½ cup reserved pasta water into pan. Stir; then add cream and fresh summer savory or other herbs. Stir well again. Bring sauce to a boil and cook a few minutes, until slightly thickened. Taste and add salt and pepper as needed.

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