Preheat oven to 400° F. Arrange the corn to one side of a baking sheet and the bacon on the other. Roast for 10 minutes. Meanwhile, combine the butter, olive oil, herbs, garlic, salt, and pepper in a bowl. Remove the pan from the oven, flip the bacon, and spread half of the herb butter over the corn, tossing to coat. Roast another 5-8 minutes, until the bacon is crisp, watch closely. If the corn needs more time, return to the oven for another 5 minutes. Remove the corn from the cob and crumble the bacon.

Meanwhile, whisk together the eggs, parmesan, lemon zest, and lemon juice, and remaining herb butter in bowl.

Bring a large pot of salted water to a boil. Boil the pasta until al dente. Before draining, scoop out about 1 cup of the pasta water. Drain and add the pasta back to the hot pot.

Immediately add the egg/cheese mixture to the hot pasta, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water until it reaches your desired consistency. Add the corn, toss to combine. Season with salt and pepper.

Divide the pasta among plates and top with freshly torn burrata cheese, bacon, and fresh herbs. Drizzle a bit of olive oil over top. Enjoy!