In a dry hot pan, fry bacon pieces until crisp. Remove and set aside. Add butter to the bacon fat, add flour and whisk well. Cook on medium heat until the rawness goes off. Add garlic, paprika, chili flakes, dried basil & rosemary. Add beer & stock and whisk until a smooth thick mixture is formed. Once the mixture starts bubbling, add milk & Worcestershire sauce. Whisk well until smooth.
Remove from heat, add cheese, salt, pepper & parsley. Mix well. Add pasta and stir well. Place back over heat for about 5 minutes until the sauce thickens. Serve hot – Enjoy!