Cook and crumble bacon. Set aside. I used Applewood bacon because it has a slightly sweet taste which compliments the Alfredo sauce.
Chop basil. Set aside.
Cook linguine according to package directions. Reserve 1/4 cup of cooking water to be used later to make the Alfredo sauce. Set aside pasta, but keep a small amount of liquid in pasta to retain heat.
I poured the reserved liquid into a measuring cup.
In a large saucepan, melt butter over medium heat.
Add garlic and sautée about 30 seconds.
Sprinkle flour across the top of the garlic and butter.
Stir constantly to make a roux for the sauce.
Gradually add milk, stirring constantly.
Keep stirring until sauce is bubbly and thickens, about 2 minutes.
Reduce heat to low.
Sprinkle Parmesan cheese across top and stir until melted.
Add salt and stir.
Add reserve cooking liquid from pasta and stir.
Add pasta to pan and stir well.
Mix Alfredo pasta with bacon and basil. Serve and enjoy!