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, then drain and set aside.

Fry the Bacon: In a skillet, heat over medium-high heat and cook diced bacon for about 5-7 minutes until crispy. Transfer to a paper towel-lined plate.

Sauté the Mushrooms: In the same skillet, add sliced mushrooms and sauté over medium heat for 5-6 minutes until tender. Remove and set aside.

Add Garlic: Add minced garlic to the skillet and sauté for 30 seconds until fragrant without burning.

Make the Sauce Base: Pour in chicken broth or wine, Italian seasoning, lemon juice, flour, and Dijon mustard. Stir and simmer for 2 minutes.

Add Cream: Pour in heavy cream and simmer gently for 2 minutes, stirring continuously until slightly thickened.

Combine Ingredients: Return cooked bacon and sautéed mushrooms to the skillet. Add drained pasta and toss until coated. Season with salt and pepper.

Serve the Dish: Plate while warm, garnish with Parmesan cheese and parsley. Use reserved pasta water to adjust sauce consistency if needed.