1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Cut bacon into smaller pieces and bake for 15-20 minutes or until crispy.

3. Drain bacon on paper towels and set aside.

4. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.

5. Reserve 1 cup of pasta water before draining spaghetti.

6. Melt 2 tablespoons of butter in a large skillet over medium heat.

7. Add sliced mushrooms and cook stirring occasionally until they release moisture and start to brown about 5 minutes.

8. Sprinkle mushrooms with garlic powder salt and pepper.

9. Add 120ml (1/2 cup) heavy cream to skillet with mushrooms and bring to a simmer.

10. Let cook 2-3 minutes stirring occasionally until sauce has slightly thickened.

11. Remove from heat and stir in 60g (2 oz) grated cheese until melted.

12. Add cooked spaghetti to skillet with mushroom sauce and toss adding some reserved pasta water if needed to achieve creamy consistency.

13. Serve pasta hot topped with crispy bacon pieces and chopped fresh parsley.