Mince the garlic and remove the mushroom stems. Cut the bacon into 1cm strips.
Add olive oil and the garlic to a pan and cook over low heat.
Once fragrant, add the bacon. Once the bacon is cooked through, add the mushrooms and cook.
Add the canned tomatoes and soup stock. Boil until it's no longer watery (about 5-10 minutes). In a separate pot, bring water to a boil, add salt (not listed) and boil the pasta.
Add heavy cream and flavor with salt and pepper (I recommend Krazy Salt and black pepper).
Boil the pasta al dente and mix well with the sauce, then turn off the heat. Transfer to a plate and you're finished.
Story Behind this Recipe
I love cream-type pastas.
If you don't boil the tomato sauce completely, it'll be watery. For a lighter flavor, don't over boil, and if you want a thicker flavor, boil thoroughly. For 2 servings, boil a little longer than you would for 1 serving.