Pâtes Aux Lardons (Pasta with Bacon and Gruyère)

Oh, how happy I am to have come across this recipe!  I've had dishes similar to this when in France, but the version I ended up with (after slight tweaks) was ahhhhmazing.  I could eat this far too often (but won't, given how many calories I imagine it must have...)--it's not difficult to make, so that doesn't help decrease the desire for repetition!
Anyhow, here is the link to the original recipe:
https://chezbonnefemme.com/pates-aux-lardons-french-pasta-with-bacon-and-gruyere-or-comte-of-course/

Ingredients:

8 slices of bacon, chopped (I suggest using kitchen shears--hold all 8 strips together and cut 1/4" sections across all strips)
2 T. unsalted butter
2 T. all-purpose flour
1 1/2 c. 2% or whole milk, plus a little more (I used 2%)
2 tsp. bottled minced garlic
4 oz. shredded Gruyère (or Emmental, or Comté, or Fontina) cheese
1/4 c. grated/shredded Parmesan-Reggiano cheese, plus more to garnish
salt
coarse ground black pepper
dried parsley
8 oz. dried pappardelle (or other wide, flat pasta, such as fettuccine)

Instructions:

1. Bring large pot of salted water to boil for pasta and cook according to package directions.

2. In a large saucepan or skillet (I used a skillet), cook the bacon over medium heat until crisp but not hard (basically, when it just starts to brown).  Use a slotted spoon to transfer bacon to a towel-lined plate and discard bacon drippings.

3. Wipe out pan and return to medium heat.  Melt the butter, then whisk in the flour and cook, whisking constantly, for 1 minute--do NOT allow mixture to brown.

4. Slowly whisk in the milk, then add garlic.  Cook, stirring occasionally, for 5 minutes.

5. Add cheeses to the sauce and whisk until melted and smooth.  If sauce is too thick, add small splashes of milk and whisk in until desired texture is reached (I think I added around 3T. more).  Remove from heat.

6. Season with salt, pepper, and parsley to taste.  Stir in bacon.

7. Toss with cooked pasta.

8. Garnish with grated Parmesan-Reggiano and dried parsley--enjoy (lots)!