# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or fettuccine
→ Bacon & Aromatics
02 - 7 oz smoked bacon or pancetta, diced
03 - 4 large garlic cloves, finely chopped
→ Sauce
04 - 1 cup heavy cream
05 - ½ cup grated Parmesan cheese
06 - 2 tbsp unsalted butter
07 - ½ tsp freshly ground black pepper
08 - Salt, to taste
→ Garnish
09 - 2 tbsp chopped fresh parsley
10 - Extra grated Parmesan, for serving
# How to Make It:
01 - Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
02 - Heat a large skillet over medium heat. Add the diced bacon and cook until golden and crisp, approximately 5 to 7 minutes. Remove bacon with a slotted spoon and set aside, discarding all but 1 tablespoon of the rendered fat.
03 - In the same skillet, melt the butter over medium-low heat. Add the finely chopped garlic and sauté for 1 minute until fragrant, careful to avoid browning.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in grated Parmesan, cooked bacon, and black pepper. Let the sauce simmer for 2 to 3 minutes to thicken slightly.
05 - Add the drained pasta directly into the skillet. Toss thoroughly to coat each strand in the sauce. Adjust consistency by adding reserved pasta water, one tablespoon at a time, as needed.
06 - Taste the dish and adjust seasoning with salt and additional black pepper if required. Remove from heat. Plate the pasta and garnish with chopped parsley and extra Parmesan cheese. Serve immediately.
