Boil the pasta in plenty of salted water for 1 minute less than the package instructions.

Melt the butter in a saucepan and sauté the mushrooms with the onion and bacon for 6-7 minutes. Towards the end, add the garlic.

Deglaze with the brandy and let it simmer until the alcohol evaporates. Then add the heavy cream, plenty of pepper, and a little salt.

Let the sauce thicken slightly, about 5-6 minutes, so it's not too watery, and add the Parmesan cheese.

Pour the sauce into the pot with the pasta, mix to combine the ingredients and flavors, and serve and enjoy! Alternatively, serve the sauce over the pasta.