You will want all your ingredients prepped and measured first as this will come together rather quickly.

Heat a pot of salted water to boiling, then add the pasta of your choice and cook until almost tender, as you will continue cooking it in the pan later. Drain but reserve about 1/2 cup of the water in case you need to thin the sauce later.

While waiting on the pasta, heat a large non stick pan on medium heat with the olive oil. When hot, add the bacon and cook. When the fat releases from the bacon, stir in the garlic and give a stir.

Add all the mushrooms and butter and give it a stir, season with black pepper as desired. Saute for a few minutes to just start to wilt the mushrooms.

Stir in the flour, constantly stirring to mix into the mushrooms and bacon.

While still stirring, now add the milk, cream, and soy sauce, the sauce will thicken. Taste and season as desired with salt and pepper to your liking. If the sauce is too thick, stir in a tablespoon or two of the pasta water at a time to obtain the right consistency.

Add the drained pasta to the pan and toss together with the sauce to even coat the pasta.

Divide between plates, garnish with some parsley, serve and enjoy.