Heat a pot of water to boiling, add a good amount of salt, and the dry Rotini. Cook uncovered over medium heat until al dente, about seven minutes.
While the pasta is cooking, slice bacon into half inch slices. Cook, drain on a paper towel, and set aside.
Once pasta is finished cooking, drain the water from the pan, reserving at least a cup or so.
Return pasta to the pan and stir in half a cup of the reserved pasta water, cream cheese, garlic and seasonings until blended. Add the cheddar cheese and stir until completely melted. If sauce is too thick, add more pasta water.
Fold in crumbled bacon.
Divide into bowls and serve as a main dish, or plate as a side dish.