Bring a large pot of salted water to a rolling boil, then cook the pasta according to package instructions, reserving about a cup of pasta water before draining.

In a large skillet, heat a splash of olive oil over medium heat, add chopped bacon, and cook for 5–7 minutes until golden.

In the same skillet, add vegetables with a pinch of salt and sauté for about 2 minutes; then stir in minced garlic for an additional 30 seconds.

Pour in the cream and season with black pepper; bring to a gentle simmer and gradually mix in grated Parmesan until smooth.

Add drained pasta to the skillet, tossing to coat in the sauce, and reintroduce crispy bacon along with reserved pasta water.

Allow to simmer gently for 1–2 minutes, adjusting the sauce thickness with additional pasta water if necessary.