Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about ½ cup of pasta water, then drain.
2. Cook the Bacon
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving a bit of the fat in the pan for flavor.
3. Sauté Aromatics
Add olive oil to the same skillet if needed. Sauté the chopped onion for 3–4 minutes until soft, then add garlic and cook for another minute until fragrant.
4. Add Artichokes
Stir in the artichoke hearts and cook for 3–5 minutes, letting them lightly brown and absorb the flavors.
5. Make the Cream Sauce
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and chili flakes if using.
6. Combine Everything
Add the cooked pasta and crispy bacon back into the skillet. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
7. Serve
