Ingredients
3 slices bacon (4 ounces), chopped
12 ounces short, tubular pasta, such as penne
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 small onion, halved and thinly sliced (1 cup)
2 small zucchini (10 ounces total), halved lengthwise, then cut crosswise into 1/4-inch-thick half-moons (about 2 cups)
2 basil sprigs, plus 1/3 cup fresh leaves, sliced if large, for serving
1 1/2 cups fresh corn kernels, plus milk scraped from cobs (from 2 ears)
1 pint cherry tomatoes, halved
2 cloves garlic, minced (2 teaspoons)
1 jalapeño (ribs and seeds removed for less heat, if desired), minced
3 tablespoons apple-cider vinegar
1 1/4 ounces Parmigiano- Reggiano, grated (1/2 cup), plus more for serving
Preparation
Cook bacon in a large straight-sided skillet over medium heat until crisp and browned, about 8 minutes. Transfer to paper towels. Remove fat from skillet.
Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water; drain. Meanwhile, heat 2 tablespoons oil in skillet over medium-high. When it shimmers, add onion, zucchini, and basil sprigs; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender and golden brown in places, about 8 minutes.
Reduce heat to medium; stir in remaining 1 tablespoon oil, corn kernels and milk, tomatoes, garlic, and jalapeño. Cook just until garlic is fragrant and tomatoes begin to release their juices, 1 to 2 minutes. Add vinegar; cook 30 seconds more. Add pasta and 1/2 cup reserved pasta water; continue to cook, tossing, until sauce thickens slightly and clings evenly to pasta, 2 to 3 minutes. Remove from heat; remove and discard basil sprigs. Stir in cheese. If needed, add more pasta water, a little at a time, until sauce evenly coats pasta again. Serve, topped with bacon, a drizzle of oil, more cheese, and basil leaves.
