Melt 2 tablespoons of Unsalted Butter (2 tablespoon) in a saucepot over medium heat.
After the butter has melted, add the Freshly Ground Black Pepper (2 teaspoon) and Italian Seasoning (2 teaspoon) in it until fragrant, about 2 minutes.
Add the Milk (3/4 cup) and continue to whisk vigorously while adding 1 tablespoon of Unsalted Butter (6 tablespoon) at a time. Only add the next pad of butter after the previous one has been completely incorporated in the emulsion. Turn off heat and set aside after all the butter has been added. Add the Grated Parmesan Cheese (7 ounce).
While whisking the butter into the milk, bring a large pot of salted water to boil. When boiling add the Pasta Shells (16 ounce) and cook until tender, about 9 minutes.
When pasta is done, drain it and reserve the pasta cooking water.
Add the cooked pasta to the cheese mixture and gently stir to completely coat pasta with sauce.
Return sauce to low heat and stir in the Heavy Cream (1/4 cup) and fold in the Bacon (5 piece).
Slowly add 2 tablespoons of reserved pasta cooking water. Stir to incorporate and smooth out the sauce. If the sauce tastes gritty, continue to add pasta water 1 tablespoon at a time until smooth.
Serve the mac and cheese in a casserole dish and top with Fresh Parsley (1/4 cup) and Fresh Sage (2 tablespoon).