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. Transfer it to a paper towel lined plate, leaving 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 and add them to the plate with the bacon.
• Add the broth, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir and let it cook for about a minute.
• Add in the cream and let it simmer for about 2 minutes.
• Add the mushrooms and bacon back to the skillet. Heat through and cook for a few more minutes until slightly thickened.
• Drain the pasta and add it to the skillet, tossing to combine. Season with salt & pepper as needed and serve with parmesan cheese and parsley if desired.
• If the sauce gets too thick, add a splash of the hot pasta water before draining.