In a large pot, bring salted water to a rolling boil. Add uncooked pasta and cook until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.

In a large skillet, cook bacon over medium-high heat until crispy, about 5-7 minutes. Remove and let drain on paper towels, saving rendered fat.

In the same skillet, add cremini mushrooms and sauté over medium heat for 5-6 minutes until golden brown.

Stir in minced garlic and cook for 30 seconds until fragrant, then remove from skillet.

Add chicken broth (or wine), Italian seasoning, lemon juice, flour, and Dijon to the skillet, stirring to combine and cook for 1 minute.

Pour in heavy cream and stir continuously, simmering for 2 minutes until sauce thickens.

Return bacon and mushrooms to the skillet, stirring to coat and heat through.

Add drained pasta, tossing to combine. If sauce is too thick, add reserved pasta water. Season with salt and pepper.

Plate the pasta and garnish with freshly grated Parmesan cheese and chopped parsley.