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Char the jalapeños over a hob flame or under a grill until blackened. Transfer to a bowl, cover, and steam for 5 mins. Once cool, peel, deseed (if preferred), and finely dice.
Cook the pasta in salted water until al dente. Reserve a little pasta water, then drain.
In a large pan, melt the butter over medium heat. Add chopped shallot and cook until soft (about 5 mins), then add minced garlic and cook for 1 more min.
Stir in roasted jalapeños and cook briefly. Add cream cheese, cheddar, and bacon bits. Stir until smooth, loosening with pasta water if needed. Season with salt and pepper.
Add pasta to the sauce and toss to coat. Keep over low heat for 1–2 mins to let the sauce cling.
For the pangrattato, heat olive oil in a small pan. Add panko and cook until golden. Stir in garlic, lemon zest, and bacon bits. Toast for 1 more min, then remove from heat.
Serve the pasta topped with extra cheddar, pickled jalapeños (if using), and a generous handful of pangrattato.