Fill a 4 to 5 quart stock pot with water and teaspoons of table salt. Heat the salted water on medium-high heat. Once the water comes to a low rolling boil, add the pasta and cook until the pasta is al dente. Drain the pasta and set aside.
In a 10 to 12 inch skillet, over medium to medium-high heat, cook the diced 14 strips of bacon until completely cooked and browned. Remove the bacon only to a plate or bowl lined with paper towels, but leave the bacon dripping in the pan.
Pour the excess bacon drippings into a heat safe bowl. If possible, try to keep the crunchy bacon-ey bits in the bottom of the skillet.
Reduce the heat to low and return the skillet to the heat.
Using a whisk add the minced garlic and saute for 1 ½ to 2 minutes, being careful not to burn the garlic.
Continue whisking and slowly add the heavy cream and the whole milk. Whisk continually until the milk reaches a very low simmer, being sure to scrape the bottom of the skillet to release all the delicious bacon bits.
Continue to whisk and evenly sprinkle the ¾ cup of parmesan cheese, kosher salt, black pepper, and onion powder. Remove the skillet from the heat and continue to whisk.
Using a wooden spoon, stir in the pasta until it is evenly coated.
Sprinkle the parmesan cheese evenly over the top of the pasta.
Sprinkle the cooked crumbled bacon over the pasta.
Sprinkle the flat leaf parsley over the top of the pasta before serving. Serve immediately. Store any leftovers in an airtight container in the refrigerator.