Prep the ingredients and cook the pasta: cut the bacon into lardons then chop the garlic. Boil the pasta in salted water until al dente. Reverse some pasta water and drain the spaghetti.

Heat up oil on medium-high heat, carefully add the bacon lardon and cook until crispy but not burnt (reserve some cooked bacon to serve on the pasta later). Reduce the heat then add chopped garlic to the pan, stir to combine and continue to cook for about 30 seconds to 1 minute. make sure not to burn the garlic.

Carefully add pasta water to the pan (be careful as it might bubble) stir to combine and deglaze the bottom of the pan too. Continue to cook for about a minute or two until the liquid reduces. Add heavy cream, chilli flakes and black pepper then stir to combine. Taste for salt and pepper and adjust accordingly. Be careful not to oversalt as the bacon contains salt and so is the pasta water.

Lastly, add the cooked spaghetti to the creamy sauce, toss or stir to combine. Add some pasta water to loosen the dish if it appears to be dry. Take the pasta off the heat and serve immediately.