1. 1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 240 ml (1 cup) of pasta water before draining.

2. 2. In a large skillet over medium heat, sauté the mushrooms until golden and tender, about 6 to 8 minutes. Season with salt and pepper to taste.

3. 3. In a separate pan, cook the bacon until crisp. Remove and drain on paper towels, then break into pieces.

4. 4. In a large serving bowl, combine the cooked pasta, sautéed mushrooms and 100 ml (3.4 fl oz) of crème fraiche. Toss well, adding up to 120 ml (½ cup) of the reserved pasta water as needed to create a smooth creamy coating.

5. 5. Stir in the crispy bacon and chopped fresh parsley. Adjust seasoning with salt and pepper if needed.

6. 6. Serve immediately while hot. Enjoy your comforting and flavorful autumn pasta dish!