1-First Step: Mise en place and starting the bacon Gather all ingredients and measure them out. Dice 150g streaky bacon and finely dice 2 shallots plus 1 large clove of garlic. Start a large pot of salted water for the pasta so it reaches a rolling boil by the time the sauce is ready. Place the diced bacon into a cold large pan, then set the heat to medium.

2-Second Step: Render the bacon slowly Fry the bacon slowly on medium heat so the fat renders out and the pieces become crispy without burning. This can take about 8-10 minutes depending on thickness. Remove the bacon with a slotted spoon and set it on kitchen paper to drain. Leave about 1 tbsp of bacon fat in the pan; discard any excess if there is more. Keeping some fat helps flavor the sauce and soften the shallots.

3-Third Step: Sweat the shallots and garlic Add the finely diced shallots to the leftover fat and sweat gently over medium-low heat until they are soft and golden, about 4-6 minutes. Add the finely diced garlic and fry for about 30 seconds just until fragrant. Take care not to let the garlic brown, which can make it bitter.

4-Fourth Step: Deglaze with wine and simmer Pour in 60ml dry white wine to deglaze the pan. Increase the heat slightly and simmer for 3-4 minutes until the wine has almost evaporated and the alcohol smell is gone. The wine adds acidity that balances the richness of the cream and bacon. If you prefer to skip wine, use chicken or vegetable stock as a substitute; the dish will still be delicious.

5-Fifth Step: Cook the pasta While the sauce reduces, cook 200g long-cut pasta in the boiling salted water until al dente usually one minute less than package instructions for best texture. Reserve a cup of starchy pasta water before draining. This water will help thin or tighten the sauce as needed.

6-Sixth Step: Build the sauce Lower the heat under the pan and stir in 80ml chicken stock, 160ml double or heavy cream, 30g freshly grated parmesan, and 2 tbsp fresh parsley. Stir gently and simmer on low, stirring occasionally, until the sauce thickens and the parmesan melts into a glossy sauce. Season with salt and black pepper to taste.

7-Seventh Step: Combine pasta and sauce Use tongs to transfer the pasta from the pot directly into the pan with the sauce, adding a splash of reserved pasta water to loosen the sauce if needed. Toss thoroughly so the long-cut pasta is evenly coated with the silky cream sauce. Add the crispy bacon back in and toss until the sauce thickens and clings to the pasta. If the sauce becomes too thick, add more pasta water by the tablespoon until you reach the right consistency.

8-Final Step: Serve Serve immediately, topped with extra grated parmesan and a sprinkle of fresh parsley. The dish is best enjoyed hot so the sauce remains glossy and the bacon stays crisp.