Place bacon in cold skillet, then turn the stove on high. (Note 2)

Cook bacon for 2 to 3 minutes until golden, then remove with a slotted spoon.

Discard excess bacon fat, leaving behind 1 1/2 tablespoons (or so). If you're short, add a dab of butter (or olive oil).

Add garlic and stir for 10 - 15 seconds until light golden.

Add green beans and stir to coat in garlicky bacon fat.

Add chicken stock, stir, bring to simmer then cover with lid. (Note 3) Cook 3 minutes, stirring every now and then so it cooks evenly, until beans are tender-crisp, still bright green and almost cooked to your liking (it will cook more). There should be some liquid left (if not, that's ok too)

Add cream, parmesan and pepper. Stir, bring to simmer then lower heat to medium low and let it gently simmer for 2 minutes until the cream reduces and becomes thicker. If you want it to stick to the beans thickly when warm, then reduce the sauce for another 1 minute until the sauce is quite thick. (Note 4)

Taste and add salt if needed (I don't find it needs more).

Transfer to serving bowl, sprinkle with cooked bacon and extra parmesan if you like.