Crabby Bow Ties with Corn, Bacon and Jalapenos

Salt and Pepper
1 pound Farfalle pasta
1 Tbsp olive oil
6 slices smoky bacon, chopped
1 onion, finely chopped
3 jalapenos, seeded and chopped
4 cloves garlic, chopped
1 tsp thyme
1 can whole kernel corn, drained
1 cup chicken broth
2 Tbsp butter
1 pound lump crabmeat
1 Tbsp Old Bay Seasoning
1 small lime, juiced (about 1-2 Tbsp)
2 Tbsp dried parsley
4 scallions, thinly sliced

Cook pasta until al dente.  In a large skillet, heat the oil.  Add bacon and cook until crisp.  Add the onion, chiles, garlic and thyme.  Season with salt and pepper.  Cook until the vegetables soften, about 2 minutes.  Add the corn and chicken stock and simmer.  Drain the pasta, reserving 1/2 cup of the pasta cooking water.  Melt the butter into the sauce, then stir in the crabmeat and cooking water, if needed to loosen the sauce.  Season with Old Bay.  Toss the sauce with the pasta, lime juice and parsley.  Top with scallions.

Serves 4-6