Cook pasta in a large stock pot. Set-aside.

In the food processor add fresh basil, pine nuts, shredded parmesan, and garlic. Turn your food processor to high speed. slowly add in your extra virgin olive oil. By adding in the olive oil slow you can control the consistency of the basil pesto.

After the pesto is blended and creamy, taste it. Add a couple pinches of salt. We add salt at the end to make sure not to over salt the pesto.

In a large skillet on medium high heat, cook the bacon until it's golden brown, this will take about 8 minutes.

Once your bacon is golden brown, remove it from the skillet and drain off the remaining grease.

Using the same skillet, set the temperature to medium high heat and add butter.

When the butter is melted add in heavy cream, basil pesto and pasta water.

Whisk the cream sauce until it is thick and has reduced by half. This will take about 10-12 minutes.

To the finished sauce add your bacon and pasta. Cook everything together for 5 minutes.

Turn off your heat and add ½ cup of parmesan cheese.

Mix everything together.

Garnish with shaved Parmesan. Enjoy immediately!