Soak porcini mushrooms in 1⁄8 l warm water for at least 1 hour. Clean the mushrooms, wash if necessary, halve or quarter them. Wash parsley and shake dry. Cut the leaves into fine strips.
Pour the porcini mushrooms into a sieve and collect the soaking water. Cut the bacon into fine strips and fry them crisply in a pan without fat, remove them. Heat the oil in the pan. Fry the mushrooms for 3-4 minutes until golden brown, remove.
Season with salt and pepper.
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Deglaze the meat with cream and porcini water and simmer for 5-10 minutes until thick.
Cook the pasta in boiling salted water according to the instructions on the packet. Cut the porcini mushrooms into small pieces. Add bacon and mushrooms to the sauce and simmer a little longer. Season to taste with salt and pepper. Drain noodles and mix immediately into the sauce.