Bring a large pot of water to a boil; add salt and bring back to a boil. Add the pappardelle and cook, stirring occasionally, until al dente, about 8 minutes.
Reserve 1 cup of the pasta cooking water and set aside then drain the noodles and return to the pot. Add the sauce and ½ cup of the pasta cooking water, tossing to coat.
Add the Parmesan and cooked bacon and continue to toss until the noodles are coated and the sauce is glossy. Divide the pasta among plates and garnish with the chives.