Preheat the oven to 350 F, lightly grease a 9 X 13 inch baking dish.
Cook the pasta according to package directions just a minute shy of al dente, drain and set aside until sauce is ready.
Heat the ¼ cup of canola oil in a large pot over medium-low heat. Add the flour and whisk in until the flour is fully incorporated in the oil. Continue to whisk 1-2 minutes until the flour starts to turn golden brown.
Slowly whisk in the milk. Increase the heat to medium-high, whisking frequently to avoid lumps and prevent the mixture from burning. Simmer the sauce for about 10 minutes, until it is thick enough to coat the back of a spoon. Add the lemon juice, miso, nutritional yeast, smoked paprika, kala namak and whisk until everything has dissolved and it is smooth and creamy.
Add the breadcrumbs and remaining 2 tablespoons of canola oil to a bowl and mix until all of the breadcrumbs are coated.
Add the bacon and pasta to the sauce and mix until all of the pasta is coated and bacon is evenly dispersed. Transfer the pasta to the prepared baking dish and sprinkle with breadcrumb mixture.
Bake for 24-26 minutes until the top is golden brown. Remove and let set for 5 minutes before serving. Garnish with parsley and parmesan, if using.