Smoked Corn & Stock

1. Prepare the smoker over medium heat (I used hickory wood chips). Smoke the corn for about 30 minutes, with the husks still intact. Remove the corn and peel off the husks. Slice all of the kernels off each ear of corn and transfer to a bowl. Set aside. Add the husks, corn cobs, onion, peppercorns, and thyme to a large pot. Cover with water. Simmer the stock for 45 minutes. Strain, cool, and store the stock in the refrigerator until ready to use. (This dish does not call for all of the stock. Save the rest in the refrigerator to use in other dishes.)

Bacon Breadcrumbs

1. Add the bacon to a medium sauté pan over medium heat. Render the bacon until it is crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Reserve the bacon drippings. In a food processor, pulse the bacon and bread until fine crumbs are formed. Add the oil to the bacon drippings and heat over medium. When the fat is hot, work in batches to fry the bacon breadcrumbs, adding more oil as needed. Drain the bacon breadcrumbs and reserve.

Tagliatelle Pasta

1. Bring a large pot of salted water to a boil. Meanwhile, heat the 4 tablespoons of butter over medium high heat in a large sauté pan, add the corn from above and sauté until caramelized. Season with salt and black pepper. In a smaller pot (but large enough to hold the pasta after it boils), add the quart of stock over high heat. Bring the stock to a boil, then reduce the heat and simmer. Reduce the stock by half. Drop the pasta into the boiling water and cook 2 minutes until al dente. Add 1 cup of pasta water to the stock and continue to reduce. Lower the heat and slowly whisk in the remaining 4 tablespoons of butter. The butter should emulsify and create a thickened sauce. Whisk in the cheese. Add the pasta and toss until fully incorporated. Stir in the corn at the end to heat through. Season with more salt and black pepper to taste. Serve a plate of pasta with the bacon breadcrumbs on top.