Cook the rigatoni

• Bring salted water to a boil in a large Dutch oven and cook the rigatoni to the doneness indicated on the package.
• Drain the pasta in a colander and set aside.

Crisp the bacon

• Pat the pot dry with paper towel and place it over medium heat.
• Add the diced bacon and cook until fully crisp, then remove from the pot and set aside.

Soften the onion

• Add the sliced onion to the bacon fat and cook while stirring constantly.

Cook the mushrooms

• Add the garlic and sliced mushrooms.
• Season with salt and pepper and cook down while stirring occasionally.

Build the cream sauce

• Return the bacon to the pot.
• Pour in the cream and chicken broth and bring to a simmer.
• Simmer until the sauce begins to thicken.

Finish and serve

• Turn off the heat and stir in the Parmesan, chives, parsley and lemon juice.
• Add the cooked pasta, toss to coat and serve immediately.