Heat a large, non-stick frying pan over high heat then fry the bacon until crisp.
Remove the bacon and set aside. Pour off the bacon fat, reserving 2 tablespoons in the pan for frying the mushrooms.
Sauté the mushrooms until golden brown then add the garlic.
Add the bacon and cream and allow to simmer gently for 5 minutes.
Season with lemon juice, salt & pepper then pour over the pasta and toss.
Serve with parsley and Parmesan cheese sprinkled over the top.