Bring a pot of water to a boil, then add the spaghetti. Cook until al dente according to the packaging instructions. To avoid clumping, rinse the spaghetti in a colander under the faucet.

Slice the bacon strips horizontally into 1/2-inch chunks.

Peel and finely mince the garlic.

Line the parsley bunch on a cutting board and slice off the long stems. Chop finely.

Pan-sear the bacon: Place a frying pan over low heat, and add 3 oz sliced raw cured bacon. Cook for 3 minutes.

Sauté the garlic: In the same pan, add 2 tbsp olive oil and 1 tbsp minced garlic. Stir occasionally until fragrant, about 30 seconds.

Combine all the sauce ingredients: Add 1 1/2 tbsp all-purpose flour to the pan and mix well. Pour in 3 tbsps heavy cream, 1/2 cup whole milk, and 1/2 cup unsalted chicken broth. Whisk well for 2 minutes. Continue to stir as you add 2 oz shredded cheddar cheese, 1 tsp paprika, and 1/2 tsp salt to the sauce.

Mix the spaghetti with the sauce: Toss 16 oz cooked spaghetti evenly in the cheese sauce for another 3 minutes.

Garnish and serve: Transfer your desired portion onto a serving plate. Sprinkle 1/2 tsp pepper and 2 tbsp chopped parsley. Enjoy!