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Bring a large pan of salted water to the boil and cook the pasta according to packet instructions. Reserve a mug of pasta water, then drain.
While the pasta cooks, heat a large frying pan over medium-high heat and fry the bacon for 2-3 minutes until golden.
Add the halloumi and cook for 1-2 minutes until crispy on the edges.
Stir in the garlic, ginger and gochujang and cook for 30 seconds until fragrant.
Pour in the hot stock and let it bubble for 3-4 minutes.
Lower to medium heat, stir in the cream and simmer for 1-2 minutes until thick and glossy.
Add the cooked pasta and toss to coat, loosening with a splash of pasta water if needed.
Season and finish with fresh parsley.