In a large pot of salted water, cook spaghetti according to package directions.

Meanwhile, chop bacon into small pieces (I use kitchen shears to make the job easier) and place into a frying pan. Cook on medium-medium high heat, stirring often, until crispy.

While the bacon is cooking, grate your cheese and chop the parsley.

When the bacon is crispy, remove the pan from the heat and mince the garlic into the frying pan. Stir. That way, the garlic will be cooked since the pan won't cool right away, but the garlic won't burn, and some garlic flavor will be infused into the bacon.

Once the spaghetti is al dente, drain it, and then return it to the pot it was cooked in. Instead of turning the heat off, reduce it to medium heat.

Return the pot to the stove and add in the parmesan and cream. Add the bacon to the pot, being careful to leave most of the bacon fat in the frying pan.

Mix the spaghetti with the cream, cheese, and bacon, and then serve immediately with a sprinkling of chopped parsley and salt and pepper if desired.