1. Cook the Bucatini

1. Bring a large pot of salted water to a boil.
2. Add the bucatini and cook according to the package instructions until al dente.
3. Drain the pasta and set it aside, reserving 1/4 cup of the pasta water in case you need to thin the sauce later.

2. Cook the Bacon

1. Heat a large skillet over medium heat.
2. Add the bacon pieces and cook until crispy and golden.
3. Remove the bacon from the skillet and place it on a paper towel-lined plate to absorb excess grease. Leave the bacon fat in the skillet for added flavor.

3. Sauté the Mushrooms and Garlic

1. To the skillet with the bacon fat, add the sliced cremini mushrooms.
2. Sauté for 5–7 minutes, stirring occasionally, until the mushrooms release their juices and begin to brown.
3. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.

4. Deglaze the Pan

1. Pour in the chicken broth or dry white wine.
2. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet (these add great flavor!).
3. Simmer for 1–2 minutes to reduce the liquid slightly.

5. Create the Creamy Sauce

1. Sprinkle the flour over the mushroom mixture and stir to combine.
2. Add the Italian seasoning, lemon juice, and Dijon mustard, mixing thoroughly.
3. Slowly pour in the heavy cream while stirring to ensure a smooth sauce.
4. Allow the sauce to simmer for 2–3 minutes, until it thickens to your desired consistency.
5. Season with salt and pepper to taste.

Pro Tip: If the sauce feels too thick, add a splash of reserved pasta water to thin it out.

6. Combine the Pasta and Sauce

1. Add the cooked bucatini and crispy bacon to the skillet.
2. Toss everything together until the pasta is evenly coated in the creamy sauce.
3. Cook for an additional 1–2 minutes to allow the flavors to meld.

7. Serve and Garnish

1. Transfer the pasta to serving plates or bowls.
2. Top with freshly grated parmesan cheese and a sprinkle of chopped parsley, if desired.
3. Serve immediately and enjoy every delicious bite!