Meanwhile, cut the bacon into small pieces and add it to a skillet over medium-high heat. Cook the bacon until crispy (about 7-10 minutes).
Spoon out excess fat but leave about 1 tablespoon in pan.
Add the garlic to the skillet and cook for 30 seconds.
Stir in the tomato, cream, and Italian seasoning. Let it bubble for 5 minutes or so until the sauce has reduced (turn the heat down if it starts to furiously boil). It should be thick enough that it coats the back of a spoon.
Drain the pasta, add it to the skillet, and toss with the sauce (add a bit of the hot pasta water prior to draining it if the sauce gets too thick for your liking). You can either add the parmesan at this step and toss the whole thing or grate some over top of each bowl. Serve immediately.