Spaghetti with corn, bacon & jalapeno

THIS IS AWESOME!  This is definitely going to be one of our new favorites.

1 pound fresh spaghetti
1 pound double-smoked bacon (small diced)
2 cups fresh corn
2 jalapenos (thinly sliced into rings)
1/2 cup parsley (roughly chopped)
Salt

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.  Drain.

Add the corn and jalapeno 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. Serve immediately.

Notes:  I would use fewer jalapenos.  I also forgot to add the ladles of pasta water, but I don't think it was missed.  Cliff said to top with cheese.  I disagree.