Start by adding diced bacon to a large skillet over medium-low heat. Cook until it’s golden and crispy, stirring occasionally to ensure even cooking. Transfer the crispy bacon to a paper towel-lined plate, setting aside the rendered grease.

While the bacon sizzles, create the sauce in your blender. Combine half and half, sour cream, chipotles in adobo, chicken bouillon, and a dash of salt and pepper. Blend until smooth. If you prefer a thinner sauce, add an extra splash of half and half.

Bring a large pot of salted water to a boil, then add your pasta. Cook it to al dente, according to the package instructions. Scoop out half a cup of pasta water before draining the rest.

Remove the excess bacon grease from the skillet, leaving behind about two tablespoons. Throw in the diced onion and garlic and sauté until fragrant. Add the chopped parsley and stir for another minute or two.

Pour the blended chipotle sauce into the skillet with the aromatics. Stir to combine, then toss in the grated parmesan and shredded cheese. Stir until melted and smooth. Add the pasta and reserved pasta water to the skillet, tossing to coat everything evenly. Fold in most of the bacon, leaving some for garnish.

Plate the pasta immediately, topping with the reserved bacon and extra parsley for those final touches. Enjoy!