Bring large pot of water to boil and cook spaghetti according to package directions. Reserve some pasta water.

In a large skillet over medium-high heat, cook bacon to desired crispness. Remove to drain excess fat on a paper towel-lined plate. Reserve bacon grease in the pan. Chop bacon into small bite-sized crumbles.

Add garlic to pan on medium heat and sauté until fragrant and slightly browned, about 2 minutes.

Add flour to garlic sauté and cook for a minute. Whisk in chicken stock and combine thoroughly, about 30 seconds. Then add half and half and continue to whisk another 30 seconds.

Next, add the blue cheese and continue to whisk and combine until cheese is melted. Add fresh cracked black pepper and stir. Reduce heat to low. Add pasta water if needed to achieve desired consistency of the blue cheese sauce.

Combine drained spaghetti with blue cheese sauce and stir to coat.

Serve spaghetti topped with chopped bacon crumbles.