Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.

Cook the Bacon: Heat a large skillet over medium-high heat and add sliced bacon. Cook until crispy, about 6-8 minutes, then transfer to a paper towel-lined plate.

Sauté the Onion: In the same skillet with bacon fat, add chopped onion and sauté for 5-7 minutes until translucent.

Add Garlic and Wine: Stir in minced garlic and cook for 1 minute. Pour in the dry white wine and let it bubble for about 30 seconds.

Create the Sauce: Incorporate the tomato paste, heavy cream, Italian seasoning, and crushed red pepper flakes. Cook for 5 minutes until the sauce thickens.

Mix in Bacon and Basil: Add the crispy bacon and chopped basil to the skillet, cooking for an additional minute. Stir in Parmesan cheese until melted.

Combine and Serve: Toss drained pasta with the sauce, adjusting with pasta water if too thick. Season with salt and pepper, then serve hot.