Step 1: In a large skillet or Dutch oven, cook the chopped bacon over medium heat until wonderfully crispy. Remove the bacon with a slotted spoon, transfer it to a plate lined with paper towels to drain, and set aside. Pour off all but 2 tablespoons of the rendered bacon fat from the skillet.
Step 2: Add the thinly sliced cabbage to the skillet with the reserved bacon fat. Sauté over medium-high heat for 8-10 minutes, or until the cabbage has softened significantly and is slightly caramelized. Season lightly with salt and pepper.
Step 3: While the cabbage is sautéing, bring a large pot of generously salted water to a rolling boil. Add your fettuccine (or pasta of choice) and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
Step 4: Once the cabbage is tender, add the minced garlic to the skillet and cook for just 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Reduce the heat to low.
Step 5: Gradually add the freshly grated Parmesan cheese to the simmering cream, stirring constantly until the cheese has completely melted and the sauce is smooth and thickened. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Season with salt, black pepper, and a pinch of nutmeg. Taste and adjust seasonings as needed.
Step 6: Add the cooked and drained pasta directly into the skillet with the sauce and cabbage. Toss everything together until the pasta is well coated. Stir in most of the crispy bacon bits, reserving some for garnish. Serve immediately, garnished with the remaining crispy bacon, fresh parsley, and an extra sprinkle of Parmesan. Enjoy your Creamy Cabbage Alfredo with Crispy Bacon!