Chop 6 slices bacon into 1/4 inch strips & cook in frying pan over medium-high heat. Set aside cooked bacon & reserve 2 T fat.
Remove 3 cups corn from cob or cook 3 cups frozen corn according to package directions. (The original recipe calls for fresh but I used frozen). Purée 1 1/2 cups corn , 1/2 cup cream & reserved bacon fat in blender until smooth. Season with salt & pepper.
Cook 12-16 oz linguine in salted water. Combine cooked pasta with corn purée & 1/2 cup grated Parmesan. Divide pasta among plates & garnish with remaining 1 1/2 cups corn, bacon, & additional Parmesan.