Place bacon into a pan and cook on medium until crispy, about 5 minutes. Strain and reserve the bacon fat.
Fill a large pot with water and season with salt. Bring to a boil.
Add the pasta and cook until al dente according to the package. Strain over a bowl to save the pasta water and set aside.
Add the bacon fat to a large pot.
Add the garlic and cook until it starts to colour.
Add the cream and ½ cup pasta water to the pan.
Once the cream starts to bubble, add the parmesan and continue cooking until it reaches sauce consistency, about 5-10 minutes.
Add the pasta to the pan and a good amount of ground black pepper.
Stir to coat the pasta with the sauce. If sauce is too thick, add up to a ¼ cup of pasta water.
Finish the pasta with crispy bacon and parsley.
Enjoy with a glass of white wine.