Cook the pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.

In a large skillet, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon and set aside, leaving the bacon drippings in the skillet.

Add olive oil to the skillet with the bacon drippings, then sauté the garlic for 1–2 minutes, until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.

Stir in the heavy cream, Parmesan cheese, and dried thyme. Bring to a simmer, stirring constantly, until the sauce thickens, about 3–4 minutes.

Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Add reserved pasta water if the sauce needs thinning.

Stir in the crispy bacon and season with salt and pepper to taste.

Garnish with chopped parsley, if desired, and serve immediately.