In a medium saucepan, combine the cream and garlic. Bring to a boil over high heat, lower the heat to medium, and simmer until thickened and reduced by half, about 10 minutes.
While the cream is reducing, melt the butter in a large sauté pan over medium heat. Add the bacon and cook until the fat begins to render. Remove the bacon with a slotted spoon to a plate lined with paper towels.<