Step 1

Cook the bacon slowly over low heat until crispy on each side. Remove and set aside on a paper towel lined plate. Reserve 1 tablespoon bacon drippings. Remove any black flecks from pan, but leave the brown remnants on the bottom as this will add great flavor to the sauce.

Step 2

Add reserved bacon drippings to the pan along with the garlic over medium heat.

Step 3

Add a splash of chicken broth and use a silicone spatula to “clean” the bottom of the pan. Continue to add small splashes of broth while the garlic cooks for 1-2 minutes.

Step 4

Once the bottom and sides of the pan are clean, you’ll be left with a brown liquid full of flavor. Add any remaining chicken broth along with the tomato paste, seasonings, and heavy cream. Stir to combine.

Step 5

Bring to a boil, then reduce to a simmer. Add the cherry tomatoes, red pepper flakes, and room temperature cream cheese. Stir to combine the cream cheese into the sauce. Cover partially and let it bubble slightly while you begin boiling salted pasta water. The tomatoes will eventually split.

Step 6

Taste the sauce and season with a pinch of salt if desired.

Step 7

Cook pasta 1 minute less than instructed on package. Once the pasta is nearly finished, reduce heat on the sauce to low. Gradually sprinkle on freshly grated Parmesan cheese and stir to combine. If the base is too hot when you do this, the dairy will separate and you’ll have a grainy consistency so be sure to let the heat reduce to low.

Step 8

Use kitchen tongs to add the pasta to the sauce and toss to combine until desired sauce/pasta ratio is obtained. Allow it to cook for 1 minute more to allow the sauce to thicken further and for the pasta to absorb it.

Step 9

The sauce will continue to thicken further upon standing. Garnish with chopped bacon and fresh parsley and serve with Garlic Bread with Cheese.