Boil a salted pot of water and cook the pasta al dente according to package instructions.

Fry the bacon in a skillet until crispy over medium-high heat. Transfer it to a paper towel lined plate and leave the bacon fat in the pan.

Add the mushrooms to the skillet and cook for about 5-6 minutes, stirring occasionally, until they release water and it's been cooked off.

Stir in the garlic and cook for 30 seconds.

Remove the mushrooms from the pan and add them to the plate with the bacon.

Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir and cook for about a minute.

Add the cream and let it simmer for about 2 minutes.

Return the mushrooms and bacon to the skillet and heat through for a few more minutes until slightly thickened.

Drain the pasta and add it to the skillet; toss to combine. Season with salt and pepper as needed and serve with parmesan cheese and parsley if desired.

If the sauce gets too thick, add a splash of the hot pasta water prior to draining.