Boil the pasta

• Bring salted water to a boil in a stockpot.
• Cook the pasta until al dente, then drain, keeping a little cooking water.

Fry the bacon

• Heat the olive oil in a frying pan over the fire.
• Fry the bacon until golden and crisp.

Cook the mushrooms and aromatics

• Add the onion and mushrooms to the pan and cook until browned.
• Stir in the garlic and cook until fragrant.

Make the creamy sauce

• Pour in the heavy cream and let it simmer gently.
• Stir in the parmesan until melted, then season with salt and black pepper.

Combine and serve

• Toss the drained pasta into the sauce, loosening with a splash of cooking water.
• Serve hot with extra parmesan and black pepper.