Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.

Fry the Bacon: In a skillet over medium-high heat, add diced bacon and sauté until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

Sauté the Mushrooms: In the same skillet, add sliced cremini mushrooms and sauté over medium heat until golden brown, about 5-6 minutes.

Add the Garlic: Stir in minced garlic and cook for 30 seconds until fragrant. Remove mushrooms and bacon from skillet.

Create the Sauce: In the same skillet, pour in chicken broth (or wine). Add Italian seasoning, lemon juice, flour, and Dijon mustard, whisk to combine and cook for about 1 minute.

Incorporate the Cream: Add heavy whipping cream and simmer gently for about 2 minutes, stirring frequently until thickened.

Combine Ingredients: Return bacon and mushrooms to the skillet and mix well. Cook for another minute to heat through.

Mix with Pasta: Add drained pasta to the skillet and toss to coat with the sauce. Add reserved pasta water if sauce is too thick.

Serve: Plate the pasta and garnish with Parmesan cheese and chopped parsley. Serve hot.