Step‑by‑Step Instructions

• In a large pot, bring salted water to a boil. Cook 8 ounces of spaghetti until al dente, about 8-10 minutes. Drain the spaghetti, reserving ½ cup of pasta water.
• In a skillet, heat over medium heat and add 4 slices of chopped bacon. Cook for 5-7 minutes until crispy. Transfer to a paper towel-lined plate.
• In the same skillet, reduce heat to low and add 2 tablespoons of unsalted butter. Once melted, add 2 cloves of minced garlic and sauté for 1 minute.
• Pour 1 cup of heavy cream into the skillet, increase heat to medium, and simmer gently. Stir continuously, then add 1 cup of grated Parmesan cheese, whisking until smooth.
• Add the drained spaghetti and crispy bacon to the sauce, tossing to coat. Use reserved pasta water if needed to adjust consistency.
• Remove from heat, transfer to plates, and garnish with chopped parsley. Serve immediately.