Cook the spaghetti in salted boiling water for 2 minutes less than the package instructions. Save a cup of pasta water before draining.
While the pasta cooks, heat olive oil and bacon in a pan over medium heat until crispy. Set aside half the bacon for later. Lower the heat, add the sliced garlic, and cook until lightly golden. Stir in 2 tablespoons of Angry Rooster Spicy Chili Crunch and cook for 15 seconds.
Pour in a ladle of pasta water and stir until the sauce comes together. Add the spaghetti and chopped parsley, then toss for about 1 minute until the sauce coats the pasta.
Twirl the spaghetti onto plates, sprinkle with the reserved bacon, and add another teaspoon of Angry Rooster Spicy Chili Crunch on top. Serve while hot.
