In the same pot used for cooking the pasta, combine the olive oil, garlic and jalapenos. Cook over medium-low heat until the garlic begins to toast and the jalapenos soften. Add the white wine and butter. Once the butter has melted, return the pasta to the pot and stir. Add the shredded Gruyere cheese and reserved pasta water, a little at a time, until all the cheese has melted and the pasta appears creamy. Note: You may not use all of the reserved pasta water. Serve immediately with thinly sliced, fresh jalapenos on top if desired.