Bring a large pot of salted water to a boil. Add 8 ounces of uncooked bucatini pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.

While the pasta cooks, heat a large skillet over medium-high heat and add 6 strips of cut bacon. Fry until crispy, approximately 5-7 minutes, then transfer to a paper towel-lined plate, leaving the fat in the skillet.

In the same skillet, add 8 ounces of sliced cremini mushrooms and sauté for about 5-6 minutes or until softened and golden brown.

Stir in 2 minced garlic cloves and sauté for another 30 seconds until fragrant, then remove mushrooms and garlic from the pan.

Pour 1/3 cup chicken broth (or white wine) into the skillet along with 1/4 teaspoon Italian seasoning, 1 teaspoon lemon juice, 1 teaspoon flour, and 1/2 teaspoon Dijon mustard. Stir vigorously for 1-2 minutes until combined.

Add 1 cup of heavy cream, reduce the heat to medium-low and simmer for about 2 minutes until thickened slightly.

Return the crispy bacon and sautéed mushrooms to the skillet, stir to combine and warm through for 1 minute.

Once pasta is cooked and drained, add it directly to the skillet with the creamy sauce. Toss gently for about 1-2 minutes, adding reserved pasta water if needed to reach desired consistency.

Taste and adjust seasoning with salt and pepper as necessary. Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired.