Summer Straw & Hay Pasta with corn & bacon

COOK:
8 oz. each dry egg fettuccine and dry spinach fettuccine
1 package thick-sliced bacon, cut into 1-inch-wide pieces

SAUTÉ:
3-4 green onions or scallions
4 tsp. minced fresh garlic
2 cup chicken broth

STIR IN:
6 ears of corn - fresh sweet corn kernels (about 2 ears)
2 cup heavy cream
1/2 cup to 1 cup of Parmesan cheese
Lemon pepper to taste
Smokehouse Maple Seasoning to taste
Salt and black pepper to taste
Grated Parmesan

Cook egg and spinach fettuccine in a large pot of boiling salted water according to package directions; drain. Cook bacon in a sauté pan until crisp; transfer to a paper-towel lined plate and discard all but 4 Tbsp. drippings. Sauté scallions and garlic in drippings over medium-high heat until fragrant, 30 seconds. Deglaze pan with broth, scraping up any brown bits; cook until broth is reduced by half, about 3 minutes. Stir in corn, cream, bacon, and fettuccine; cook until sauce slightly thickens, 3–5 minutes. Add Parmesan cheese.  Season pasta with salt, lemon pepper and smokehouse maple seasoning. Garnish each serving with Parmesan.