Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside. Reserve about 1/2 cup of pasta water for the sauce if needed.
Cook the Bacon:
While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon to the skillet and cook until crispy, about 5-7 minutes.
Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain. Leave about 1-2 tablespoons of bacon drippings in the pan for the sauce. If there isn’t enough drippings, add a tablespoon of olive oil to the pan.
Make the Creamy Sauce:
In the same skillet, add the minced garlic to the bacon drippings and sauté for 1 minute until fragrant.
Pour in the heavy cream, and stir in the Parmesan cheese, garlic powder, salt, and pepper. Allow the mixture to simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. If the sauce is too thick, add a little chicken broth or reserved pasta water to reach your desired consistency.
Combine Pasta and Bacon:
Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Add the crispy bacon and stir until everything is well combined.
Taste and adjust seasoning with more salt, pepper, or garlic powder as needed.
Serve:
Serve the creamy bacon pasta hot, garnished with chopped fresh parsley and extra grated Parmesan cheese if desired.
