Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Heat olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 3-4 minutes. Remove some of the excess fat if desired, but leave enough for flavor.

Add the minced garlic and chilli flakes to the skillet and sauté for 1-2 minutes until fragrant. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes until the wine reduces slightly.

Stir in the passata and let it simmer for 5 minutes, allowing the flavors to meld. Reduce the heat to low and stir in the cream, cooking for another 2-3 minutes. Season with salt and pepper to taste.

Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Divide the pasta among serving plates. Garnish with freshly grated Parmesan cheese and chopped parsley, if desired.