Hi Xioran, ill upvote you for the effort you put in that post, Dont take next lines as critics im just saying whats the errors i can see and hopefully you will take it as advice.
*this is not a spaghetti its a penne rigate
*you never wash meat ( includes bacon )
*ive never heard of "milk cream" do you mean double cream ( thicker one with higher fat content or single cream with reduced fat content )
*Sauce for any pasta is ment to be runny-er and specialy for penne
*Preserve some of the starchy water that you cooked the pasta in to loosen the sauce and make it lighter cream and cheese only can be a bit heavy.
*Mozzarella is fresh cheese that you can eat fresh or baked , not so good for sauces try Gorgonzola , Fontina, Pecorino and parmigiano traditional Quattro formaggi (or four cheeses) sauce, ofc you can do sauce with only one type up to you.
*If you boil the pasta in salty water , add salty bacon and salty parmigiano , seasoning with more salt may be a bit too much

hope this tips helped
happy cooking :-)