Working in a large skillet, add the olive oil and set the pan over medium high heat.
When the oil begins to shimmer, add the bacon pieces, and sauté until they begin to render and start to crisp.
Next, add the shrimp and garlic and continue to saute’ until the shrimp begin to turn pink, but are not fully cooked through.
Now, add Rao’s Arrabbiata Marinara and bring the sauce to a quick boil.
Add the cooked Bucatini pasta and stir to warm the pasta through.
Remove the pan from the heat.
Garnish with the chopped parsley and the grated Parmigiano and arrange on a large serving platter.
