Start by bringing a large pot of salted water to a rolling boil. Add your choice of pasta, like bucatini, and cook according to package instructions until al dente, about 8-10 minutes.

While the pasta cooks, heat a large skillet over medium-high heat. Add chopped bacon and fry for about 5-7 minutes until crispy. Transfer cooked bacon to a paper towel-lined plate.

In the same skillet with the bacon fat, add sliced cremini mushrooms. Sauté for 5-6 minutes until tender.

Add minced garlic to the skillet. Sauté for 30 seconds until fragrant.

Remove the mushrooms and garlic, then combine chicken broth, Italian seasoning, lemon juice, flour, and Dijon mustard in the same skillet. Cook for about 2-3 minutes until thickened.

Pour in heavy cream and let it simmer for about 2 minutes until slightly thickened.

Return cooked bacon and sautéed mushrooms to the skillet, stirring to combine and heat through.

Drain the pasta, reserving a bit of pasta water. Add pasta to the skillet, tossing to combine. Add reserved pasta water if the sauce is too thick.

Taste and adjust seasoning with salt and pepper. Garnish with Parmesan and parsley if desired.