1. Cook spaghetti in a large pot of boiling salted water (at a rolling boil, 100°C/212°F) until it reaches the perfect al dente texture, then drain the water and set the spaghetti aside.

2. In a large skillet, cook the bacon over medium heat (around 180°C/350°F) until it becomes crispy and golden brown. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain excess grease.

3. Using the same skillet, add 2-3 tablespoons (30-45 ml) of rapeseed oil and sauté 1/4 cup (15g) of chopped parsley until the leaves soften and lose their crisp texture.

4. Add 1/2 cup (120 ml) of mixed chicken broth and 1/4 cup (60 ml) of heavy cream to the skillet, stirring the mixture until it combines smoothly. Bring the sauce to a gentle simmer and cook for approximately 5 minutes, or until it thickens slightly. Season the sauce with salt and pepper according to your taste preferences.

5. Add the cooked spaghetti to the skillet, tossing the pasta in the creamy sauce until it's well coated.

6. To serve, divide the spaghetti among four plates, topping each serving with crispy bacon, a sprinkle of grated Parmesan cheese, and a pinch of additional black pepper if desired.