Melt the salted butter in a small skillet over medium heat. Once foaming, stir in the panko breadcrumbs and toast until golden brown. Stir often and be careful not to burn it. Remove the skillet from the heat and stir in the grated Parmesan cheese until well combined. Set the crunchy topping aside.

Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve about half a cup of the starchy cooking water before draining the pasta.

Meanwhile, add the bacon lardons to a large, deep pan over medium-high heat and fry for 2-3 minutes until crispy. Use the olive oil if your pan isn’t non-stick. Remove the bacon from the pan with a slotted spoon and set aside.

Next, add the chopped jalapeños to the pan with the bacon fat and sauté for 2–3 minutes until they begin to soften.

Add the garlic and cook for another minute until fragrant.

Pour the heavy cream and bring to a gentle simmer while stirring to pick up any browned bits from the bottom.

Turn the heat down to low and add the cream cheese. Stir constantly until it has completely melted and the sauce is smooth.

Stir in the cheddar cheese until fully melted and the sauce becomes thick. Season to taste with salt and freshly ground black pepper.

Add the cooked pasta to the pan and toss well to coat each piece in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.

Top the pasta with the cooked bacon and the crunchy topping and serve immediately.