Step 1: Boil a large pot of salted water and cook the linguine according to package directions until al dente. Reserve at least 1 cup of pasta water before draining.
Step 2: While the pasta cooks, place the chopped bacon in a large cold skillet. Turn the heat to medium and fry until the bacon is crispy. Remove bacon bits with a slotted spoon and set aside on a paper towel.
Step 3: Discard all but 2 tablespoons of bacon fat from the skillet. Add the diced onion and cook for 4-5 minutes until soft. Stir in the minced garlic and cook for another minute.
Step 4: Reduce heat to low. Pour in the heavy cream and whisk in the crumbled goat cheese until the cheese is completely melted and the sauce is smooth.
Step 5: Add the cooked linguine and the crispy bacon back into the skillet. Toss to coat the pasta in the sauce.
Step 6: Gradually add the reserved pasta water, one splash at a time, tossing until the sauce reaches a creamy, silky consistency. Season with black pepper and salt.
Step 7: Garnish with fresh parsley and serve immediately while hot.