Bring a large pot of salted water to a boil. Add 8 ounces of uncooked pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet over medium-high heat, cook the 6 strips of bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.

In the same skillet, add 8 ounces of sliced cremini mushrooms and cook over medium heat for 5-6 minutes. Add 2 cloves of minced garlic and sauté for 30 seconds, then remove from skillet.

Deglaze the skillet with 1/3 cup of chicken broth or white wine, add 1/4 teaspoon Italian seasoning, 1 teaspoon lemon juice, 1 teaspoon flour, and 1/2 teaspoon Dijon mustard. Cook for 1 minute until slightly thickened.

Stir in 1 cup of heavy cream and simmer for 2 minutes. Return the mushrooms and bacon to the skillet and mix until heated through.

Toss the drained pasta into the skillet with the sauce and mix until evenly coated, season with salt and pepper to taste.

Serve immediately, garnished with Parmesan cheese and chopped parsley.