Rinse mushrooms under cold water, drain and pat dry with paper towel. Cut into slices if needed

Roughly chop bacon into about half inch pieces

Add bacon to pot on medium heat, fry until desired crispness

Season bacon well with black pepper while cooking

Set bacon pieces aside on paper towel to drain

Remove a little bit of bacon grease from the pot, leaving enough to fry garlic and mushrooms in

In the same pot you cooked the bacon in, add the minced garlic. Sauté garlic until fragrant and slightly golden

Add mushrooms to pan, and sauté on medium high heat. Season with salt

Use liquid released from the mushrooms to scrape the fond from the bacon off the bottom of the pot

Cook until water released by mushrooms has almost completely evaporated, and mushrooms are caramelized/brown

Once the mushrooms have caramelized, add white wine and butter to the pot and cook until alcohol has evaporated

Add heavy cream to pot, stir well

Add finely grated Parmesan cheese to sauce, stirring to incorporate

Once simmering, turn heat down to medium low and allow to thicken, stirring occasionally

Cook pasta as desired. Drain, and add to the pot with the sauce. Mix pasta well

To serve, top with bacon bits and extra Parmesan cheese