Cook the pasta to al dente in a pot of salted boiling water, following the package instructions. Reserve some pasta water before draining.

In a large skillet over medium-high heat, cook the bacon pieces until they are crispy. Transfer the cooked bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

Add the sliced mushrooms to the skillet and sauté for 5-6 minutes, stirring occasionally, until they release their moisture and it evaporates.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Remove the mushrooms from the skillet and place them on the plate with the bacon.

In the same skillet, combine the chicken broth (or wine), lemon juice, Dijon mustard, flour, and Italian seasoning. Stir well and cook briefly for about a minute.

Pour in the heavy cream and simmer for 2 minutes, allowing the sauce to thicken slightly.

Return the bacon and mushrooms to the skillet, stirring to incorporate them into the sauce. Cook for a few more minutes until the sauce reaches your desired consistency.

Add the drained pasta to the skillet and toss to coat it evenly in the sauce. Adjust seasoning with salt and pepper as needed.

If the sauce becomes too thick, add a splash of reserved pasta water to achieve the desired consistency.

Serve immediately, garnished with parmesan cheese and parsley if desired.