Cooking Instructions

• Boil a salted pot of water and cook the pasta al dente according to package instructions.
• Meanwhile, fry the bacon in a skillet 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 in a splash of the hot pasta water prior to draining it.