Add pasta of your choice and cook until al dente. Reserve 1 cup of cooking water then drain.
While the pasta cooks, make the sauce. Cook the bacon in a large pan until crisp and golden. Remove from the pan and set aside. Drain the grease and leave behind around 1 tablespoon of bacon fat.
Saute the chopped onion in the same pan until soft and translucent. Add the garlic and cook for a few seconds.
Add the corn to the pan and allow to cook for a few minutes, stirring regularly. Add the bacon back to the pan with the herbs.
Pour in the stock, cream and lemon juice. Simmer the sauce for a few minutes until slightly reduced and it coats the back of a spoon easily. Season to taste with salt and pepper.
Add the cooked pasta to the sauce and add a splash of the reserved pasta water. Stir to coat the pasta in the sauce until the pasta is creamy and well-coated.