Cook the Pasta: Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the bucatini or your choice of pasta, cooking according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, reserve a cup of pasta water, then drain the rest and set the pasta aside.

Fry the Bacon: In a large skillet, heat over medium-high heat and add chopped bacon. Fry it for about 6-8 minutes until crispy and golden. Transfer it to a paper towel-lined plate to drain excess grease, leaving the rendered fat in the skillet.

Sauté the Mushrooms: In the same skillet with the bacon fat, add sliced cremini mushrooms. Sauté them for about 5-6 minutes until browned and moisture has evaporated.

Add Garlic: Stir in the minced garlic and sauté for about 30 seconds, just until fragrant. Remove the mushrooms and garlic from the skillet and set aside with the bacon.

Create the Sauce: In the same skillet, add chicken broth or white wine, Italian seasoning, fresh lemon juice, flour, and Dijon mustard. Stir well and cook for about a minute until combined and slightly thickened.

Incorporate Heavy Cream: Pour in the heavy cream, stirring to blend. Allow the sauce to simmer for about 2-3 minutes until it thickens slightly.

Combine Ingredients: Return the crispy bacon and sautéed mushrooms to the skillet, stirring to incorporate them into the sauce. Heat everything through for about a minute.

Stir in Pasta and Season: Add the drained pasta to the skillet. Toss gently until the pasta is fully coated in the creamy sauce. Adjust with reserved pasta water if needed, and season with salt and pepper.

Serve with Garnishes: Plate your Creamy Bacon and Mushroom Pasta while it's warm, garnishing with freshly grated Parmesan cheese and chopped parsley.