Tagliatelle With Fresh Corn Pesto

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4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces

4 cups fresh corn kernels (cut from about 6 large ears)

1 large garlic clove, minced

1 1/4 teaspoons coarse kosher salt

3/4 teaspoon freshly ground black pepper

1/2 cup freshly grated Parmesan cheese plus additional for serving

1/3 cup pine nuts, toasted

1/3 cup extra-virgin olive oil

8 ounces tagliatelle or fettuccine

3/4 cup coarsely torn fresh basil leaves, divided

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