8 ounces uncooked pasta (I used bucatini)

6 strips of bacon cut into small pieces

7 ounces cremini mushrooms sliced

2 cloves garlic minced

1/3 cup chicken broth or dry white wine

1/4 teaspoon Italian seasoning

1 teaspoon lemon juice

1 teaspoon flour

1/2 teaspoon Dijon mustard

1 cup heavy/whipping cream

Salt & pepper to taste

optional

For serving: freshly grated parmesan cheese and chopped parsley

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

Meanwhile, cut the bacon up (I use kitchen shears to make it easy) and add it to a skillet. Fry it until crispy over medium-high heat. When it’s done, transfer it to a paper towel-lined plate. Leave the bacon fat in the pan.

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

Stir in the garlic and cook for 30 seconds.

Take the mushrooms out of the pan (add them to the same plate that has the bacon).

Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Give it a good stir (only let it cook for about a minute max or it’ll all cook off).

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

Add the mushrooms and bacon back to the skillet. Let it heat through/cook for a few more minutes until it’s slightly thickened, then drain the pasta and add it to the skillet, and toss. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired. If the sauce gets a tad too thick, add a splash of the hot pasta water prior to draining it.