Finely chop the raw bacon on a cutting board. After bacon is chopped, add it to a large skillet and cook over medium heat until crispy, stirring often.
Add the onion and bell pepper to the bacon and bacon grease and cook until soft, 4 to 5 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Whisk in the cream, scraping up any browned bits on the bottom of the pan. Add the salt and combine.
Let the mixture simmer for 10 minutes.
Add the hot cream mixture to the hot cooked noodles.
Add the diced tomatoes to the noodles.
Add salt and pepper to taste.
Serve right away with the Parmesan on top.
Notes
Make this recipe ahead by preparing everything up until you're adding the cooked pasta. Then refrigerate the sauce for up to three days and reheat it when you are ready to serve and finish the rest of the instructions.
If you want more bacon, you can use a full pound. Just be sure to remove roughly half to the bacon grease before proceeding to the next step.
This is a great recipe to double to triple making it an affordable meal to serve a crowd.
Store leftovers in the refrigerator for up to three days.