In large frying pan cook bacon until lightly browned, but not crisp. Remove bacon from pan; drain on paper towels and set aside. Remove all but 1 tablespoon of bacon drippings from pan. Saute olives in bacon drippings for about 2 minutes, until heated through. Add cream; cook over low heat until just simmering. Add bacon, mix well; pour over cooked pasta, tossing to mix well. Add cheese and mix until combined. Serve hot with some good sourdough or french garlic bread and a tossed salad. Serves 6.