Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil over high heat, then add your chosen pasta shape. Cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve a cup of pasta water, then drain the pasta and set it aside.

In a large skillet, over medium heat, add diced bacon and fry until crispy, about 5-7 minutes, stirring occasionally. Once the bacon is perfectly golden, remove it from the skillet and let it drain on paper towels. In the same skillet, using the drippings, add sliced mushrooms and minced garlic, sautéing for about 4-5 minutes until the mushrooms are tender.

Reduce the heat to low, and pour heavy cream into the skillet with the sautéed mushrooms and garlic. Stir gently and cook for 2-3 minutes until the cream is heated and slightly thickened. Incorporate freshly grated Parmesan cheese, stirring until melted and well combined.

Add the reserved pasta to the skillet, stirring to coat the noodles in the sauce. If the sauce seems too thick, gradually mix in small amounts of the reserved pasta water until desired consistency is reached.

Finally, return the crispy bacon to the skillet, mixing it thoroughly with the pasta and sauce. Season with freshly ground salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese or fresh herbs if desired.