# 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 tablespoons unsalted butter
07 - ½ teaspoon freshly ground black pepper
08 - Salt, to taste
→ Garnish
09 - 2 tablespoons chopped fresh parsley
10 - Extra grated Parmesan cheese, for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
02 - Heat a large skillet over medium heat. Add diced bacon and cook until golden and crispy, about 5 to 7 minutes. Remove bacon with a slotted spoon and set aside. Discard all but 1 tablespoon of bacon fat.
03 - Melt butter in the same skillet over medium-low heat. Add garlic and sauté for 1 minute until fragrant without browning.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, cooked bacon, and black pepper. Simmer for 2 to 3 minutes until sauce thickens slightly.
05 - Add drained pasta to skillet and toss to coat thoroughly. If sauce is too thick, add reserved pasta water one tablespoon at a time to reach desired consistency.
06 - Adjust seasoning with salt and additional black pepper as needed. Remove from heat. Divide pasta onto plates, garnish with parsley and extra Parmesan. Serve immediately.
