Fettuccine with Bacon, Corn and Tomatoes

Cook fettuccine according to package directions; drain and cover. Set aside. Heat a large skillet over medium-heat. Add the bacon and cook until browned and lightly crisp, about 7 minutes. Remove from pan and drain on paper towels. Pour off and discard half the fat. Place the pan back on the heat and add the onion; cook until translucent, about 5 minutes. Add the tomatoes and corn; quickly sauté for 2 minutes. Add the wine and stir to remove any browned bits stuck to the bottom of the pan. Add chicken stock and cook for 3 minutes to reduce sauce. Season with salt and pepper. Turn sauce into a large, warmed serving bowl; add pasta and toss to coat. Garnish with fresh parsley.