Spaghetti With Corn, Bacon and Jalapeño

By TPMay

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.