Mince the garlic. Slice the stems off the mushrooms and shred. Cut the bacon into 1cm thick.
Heat olive oil, bacon, and garlic in a pan on low heat. In a separate pan, boil water and salt (not listed) and add the pasta.
When the bacon gets a nice cooked color (just before it becomes crispy) add the mushrooms and fry until wilted.
Add 2 tablespoons of the pasta water (not listed) and the heavy cream, and boil for a minute or two. (Be careful not to over-boil.)
Add the boiled pasta to the pan and toss with the sauce. Add powdered cheese, salt, and pepper to taste.
Add to a plate and sprinkle minced parsley on top as desired and you're finished.
Story Behind this Recipe
I really like creamy pasta.
If you like a thick flavor, add a small amount of soup stock granules (about half a cube) to Step 4. I wrote a small amount for the powdered cheese, but you can use more if you like! Even without the grated cheese, this is delicious as a regular cream sauce pasta.