Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of uncooked pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and set aside, reserving a splash of the pasta water to adjust the sauce if needed.

In a large skillet, heat over medium-high heat and add the 6 strips of cut bacon. Fry the bacon pieces until they are crispy and golden, which should take about 5-7 minutes. Once crispy, use a slotted spoon to transfer the bacon to a plate lined with paper towels to absorb excess fat, leaving a little rendered fat in the skillet.

Using the same skillet with the bacon fat, add the 8 ounces of sliced cremini mushrooms. Cook the mushrooms on medium heat for approximately 5-6 minutes, stirring occasionally, until they are browned and have released their moisture. After this, add 2 cloves of minced garlic and sauté for an additional 30 seconds until fragrant, then remove the mushrooms from the skillet.

In the same skillet, keep the heat at medium and pour in 1/3 cup of chicken broth (or dry white wine). Add in the 1/4 teaspoon of Italian seasoning, 1 teaspoon of lemon juice, 1 teaspoon of flour, and 1/2 teaspoon of Dijon mustard. Stir the mixture briefly, then slowly pour in 1 cup of heavy cream, allowing it to simmer for about 2 minutes while thickening slightly.

Return the cooked bacon and sautéed mushrooms to the skillet, stirring to combine. Let them heat through for a few minutes so flavors meld, and the sauce continues to thicken. Gently toss in the drained pasta, ensuring every strand is coated in the creamy sauce. Adjust seasoning with salt and pepper to taste.

Once everything is well-combined and heated, transfer the creamy bacon and mushroom pasta to serving plates. Finish by garnishing with freshly grated parmesan cheese and a sprinkle of chopped parsley for color and added flavor. Serve warm and enjoy the comforting, delicious meal!