Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your spaghetti and cook according to the package instructions until al dente, approximately 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water to help create a creamy sauce later.

While the pasta cooks, heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the chopped bacon and sauté for 6-8 minutes, stirring occasionally, until the bacon is golden and crisp. Carefully remove the bacon from the skillet, leaving the rendered fat behind.

In the same skillet with the bacon fat, reduce the heat slightly and add minced garlic, stirring for about 1 minute until fragrant. Then, pour in the heavy cream and half of the reserved pasta water, gently simmering the mixture to thicken it slightly.

Once the cream has thickened, add the drained spaghetti directly into the skillet. Toss continuously, ensuring the pasta is evenly coated in the creamy sauce.

Remove the skillet from the heat and fold the crispy bacon back into the pasta. Sprinkle in the freshly grated Parmesan cheese, stirring until it melts into the sauce.

Divide the creamy Pasta Carbonara (No Egg) into bowls, garnishing each serving with a sprinkle of fresh parsley and additional Parmesan cheese if desired. Serve immediately.