While the pasta cooks, heat a large skillet over medium heat. Add the bacon and cook until the fat is rendered and the bacon crispy. Remove the bacon from the pan and set on paper towels to soak up extra grease then chop the bacon. Wipe the pan clean, leaving about 1 tablespoon bacon fat.
Add in the sun-dried tomatoes and shallots and cook until the shallot is translucent, 2-3 minutes. Add in the garlic and capers and cook for another 1-2 minutes or until the garlic is fragrant. Add the chopped bacon to the shallot mixture and mix until well-combined. Remove the bacon shallot mixture from the pan.
Add another tablespoon of olive oil to the pan. Add in the flour and cook for about 1 minutes until the flour combines with the olive oil and creates a paste like substance. Raise the heat to medium-high. Slowly whisk in the broth and heavy cream and continue to whisk until the mixture thickens (it should be able to coat the back of a spoon) about 2-3 minutes. Remove from the heat.
Add the pasta to the cream sauce, making sure the pasta is fully coated in the sauce. If too thick, add in the reserved pasta water, a little at a time, until reached desired consistency and the pasta is creamy and well tossed.