Heat oil in a frying pan. Cook on medium high heat for 3-4 minutes until softened. Add bacon and cook until golden.
Add mushrooms, cook for 3-4 minutes, stirring occasionally. Stir in wine, or stock, reduce heat and simmer for 2-3 minutes, until reduced.
Cook pasta in a large pan of boiling water until al dente. Drain well and add to mushroom mixture with the dolcelatte. Stir gently for 1-2 minutes. Season and garnish with parsley.