Into a small mixing bowl, mix together the Cream (2 1/8 cup), Chicken Stock (1/2 cup), Salt and Pepper (to taste).
Into a small pan with some Olive Oil (to taste), cook together the Yellow Onion (1), Garlic (2 clove), and Bacon (150 gram) over medium heat.
After six minutes add the Button Mushroom (200 gram) to the onion mix. Put the lid on and allow the mix to cook for few more minutes.
In a medium pot, add the cream mixture and give it a good stir over medium heat for about 2 minutes. Add your drained Pasta (500 gram), bacon mixture to the pot and Fresh Parsley (to taste). Turn down the heat to low and stir everything together.