Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and set aside, reserving about 1/2 cup of the pasta water.

Prepare the bacon: In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.

Sauté the aromatics: Add olive oil to the same skillet with the bacon fat. Stir in the chopped onion and garlic, cooking until softened and fragrant (about 2–3 minutes).

Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for 5–7 minutes, stirring occasionally, until they release their moisture and start to brown.

Make the sauce: Lower the heat to medium-low. Pour in the heavy cream and chicken broth, stirring gently to combine. Allow the mixture to simmer for 3–4 minutes until slightly thickened.

Add the cheese: Stir in the grated Parmesan cheese, allowing it to melt and thicken the sauce further. Add salt and pepper to taste.

Combine the ingredients: Toss the cooked pasta into the sauce, ensuring it’s well coated. If the sauce is too thick, use some of the reserved pasta water to loosen it. Add the crispy bacon back to the skillet and mix well.

Garnish and serve: Plate the pasta and garnish with fresh parsley. Serve immediately with additional Parmesan cheese on the side.