Cook the pasta in boiling salted water for about 8 minutes. In the meantime dice bacon finely. Clean and wash the mushrooms and spring onions. Halve mushrooms and cut spring onions into diagonal rings. Heat the oil. Fry bacon in it until crispy. Add the mushrooms.
Fry over high heat for about 5 minutes, turning. Season with salt and pepper. Deglaze with 250 ml water and cream. Add spring onions and cook for 3 minutes. Add sauce thickener, bring to the boil again and season to taste. Slice Emmental finely. Arrange noodles and sauce on plates, garnish with Emmental cheese and parsley