Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.

Cook the Bacon: In a large skillet over medium heat, cook the bacon pieces until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet.

Sauté the Mushrooms and Garlic: Add the sliced mushrooms to the skillet and cook until browned and softened (about 5–6 minutes). Add the minced garlic and cook for an additional 30 seconds, stirring frequently.

Prepare the Sauce: Sprinkle the flour over the mushrooms and stir well to combine. Add the chicken broth (or wine) and scrape the bottom of the skillet to deglaze. Let it simmer for 1–2 minutes. Stir in the Italian seasoning, lemon juice, Dijon mustard, and heavy cream.

Combine the Ingredients: Return the bacon to the skillet and stir to combine. Toss the cooked pasta with the sauce, ensuring every strand is coated. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until the desired consistency is reached.

Serve and Garnish: Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with freshly grated Parmesan cheese and chopped parsley if desired.