Spaghetti with Corn, Bacon and Jalapeño

By janicecraig

Ingredients

• 1 pound fresh Spaghetti
• 1/4 pound Double-Smoked Bacon (small diced)
• 2 cups Fresh Corn (removed from the cob)
• 2 Jalapenos (thinly sliced into rings)
• 3 Cloves Garlic (sliced)
• 1/2 Parsley (roughly chopped)
• Kosher Salt
• Freshly Ground Black Pepper
• Olive Oil

Preparation

Step 1

Bring a large pot of water to a boil and add Salt so that it tastes like the sea.

Heat a large sauté pan over medium-high heat and add the Bacon. Render the Bacon for about 3 minutes, until it begins to crisp.

Add the Corn, Jalapeno and Garlic to the Bacon and cook for another 2 minutes, until the Vegetables soften.

Meanwhile, add the Spaghetti to the boiling water and cook until al dente, about 4 minutes. Remove the Pasta from the pot and add directly into the Bacon and vegetable mixture. Add a couple ladles of the pasta water, stirring to make a sauce.

Remove pan from the heat and add the chopped Parsley and a drizzle of good finishing Olive Oil. Serve immediately.