Put a large pot of salted water on the stove over high heat to boil. When it’s on a rolling boil, add the bucatini, give it a stir so it doesn’t stick together, then put the lid on and cook until just al dente according to the packet instructions, around 9 minutes.

In a large deep pan over medium-high heat the extra virgin olive oil until shimmering, add the minced garlic, and cook until fragrant, stirring frequently.

To the same pan, add the mushroom slices, salt and black pepper and stir, stirring the mushrooms continually so they’re coated in the garlicky oil; don’t leave the mushrooms on one side for long, as that side will soak up more olive oil than the other. Turn heat to high so the mushrooms brown, stirring occasionally to brown them on both sides, then push the mushrooms to the side of the pan.

Reduce the heat to medium, add the bacon strips and stir occasionally until they’re cooked then combine them with the garlicky mushrooms.

The bucatini should be al dente by now, so use a pasta fork to immediately transfer it to the pan. Use a spoon to take a couple of spoonfuls of cooking water to the pan and, if you’re using the optional cream, add it now, stir to coat the pasta with sauce, increase the heat to high, and let the sauce to reduce.

Just before serving, add the grated Parmigiano Reggiano and chopped fresh flat leaf parsley, stir to combine well, and serve immediately. Distribute the pasta between plates, drizzle on a little more extra virgin olive oil, shower with more fresh parsley, and serve immediately.