Cream Cheese Spaghetti

Step 1 -In a large nonstick skillet, cook the bacon over medium heat until crispy, about 5-8 minutes.

Step 2 -Transfer the bacon from the pan. Drain the fat from the skillet and wipe it clean.

Step 3 -Bring a large pot of heavily salted water to a boil.

Step 4 -Add the spaghetti and cook to al dente, according to the package directions.

Step 5 -Reserve 1 cup of the pasta water, and then drain the spaghetti.

Step 6 -Heat the same skillet used to cook the bacon over medium heat.

Step 7 -Melt the butter in the skillet.

Step 8 -Add the garlic and the red pepper flakes and sauté until aromatic, about 2 minutes.

Step 9 -Add the chicken broth and bring the mixture to a gentle boil.

Step 10 -Add the cream cheese to the pan, stirring it into the broth mixture until it melts, about 6-7 minutes.

Step 11 -Add the parmesan cheese and stir until it melts.

Step 12 -Add the bacon, reserving a small amount for garnish, and the black pepper, stirring to combine. If the sauce is too thick, add 1/4 cup of the pasta water, adding more as needed until it reaches the desired consistency.

Step 13 -Toss the spaghetti thoroughly in the sauce.

Step 14 -Garnish with the reserved bacon and the fresh parsley.

Step 15 -Serve.