Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.

In a large skillet over medium heat, cook the thick-cut bacon slices for 6 to 8 minutes, or until golden and crispy. Transfer to a paper towel-lined plate.

Using the skillet with residual bacon fat, add minced garlic and sauté for about 30 seconds until fragrant.

In a mixing bowl, combine the sautéed garlic, extra virgin olive oil, Dijon mustard, Worcestershire sauce, and half of the Parmesan cheese. Whisk until smooth.

In a large mixing bowl, combine the cooled rotini, crispy bacon, chopped romaine, and the prepared dressing. Toss until evenly coated.

Transfer to a serving platter and garnish with additional Parmesan. Serve promptly.