Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add your uncooked pasta and cook it al dente according to package instructions, usually about 8-10 minutes.

While the pasta is cooking, heat a large skillet over medium-high heat. Add the bacon strips and fry until crispy and golden brown, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess fat.

In the same skillet, add the sliced cremini mushrooms and sauté for 5-6 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, then transfer the mushrooms to the plate with the bacon.

In the same skillet, combine chicken broth (or dry white wine), Italian seasoning, lemon juice, flour, and Dijon mustard. Stir well and let it cook for about 1 minute over medium heat to thicken.

Pour in the heavy cream, stirring continuously. Lower the heat and let it simmer for 2 minutes, or until it thickens.

Return the crispy bacon and sautéed mushrooms back into the skillet and stir to combine, heating through for 1-2 minutes.

Drain the pasta and add it to the skillet with the creamy sauce. Toss until evenly coated, adding a splash of hot pasta water if the sauce is too thick.

Season with salt and freshly cracked pepper to taste. Serve hot, garnished with Parmesan cheese and chopped parsley.