Linguine with bacon, mushroom and truffle

I saw a recipe for something similar and promptly forgot where it was, so I made this up, not sure if it's close to the original or not.  However, it turned out better than I expected and so here's the recipe, hope you enjoy it...

Ingredients
2 rashers smoked back bacon
1 onion
1 clove garlic, peeled
1/2 tablespoon olive oil
4 or 5 dried porcini mushrooms, soaked in 300ml boiling water for 30 mins
125g white button mushrooms
125g chestnut mushrooms
2 teaspoons Dijon mustard
1 teaspoon whole grain mustard
Salt and pepper to tasteA dash of double cream to taste
Enough Linguine for 2 people
1-2 teaspoons of sliced preserved truffle plus their oil (optional)
3 tablespoons chopped flat leaf parsley

Method
First, chop the bacon into roughly 5mm cubes, add this to a non stick pan and saute over a medium to low heat to release the oil and brown the bacon. 

While this is cooking, peel and finely slice the onion, then add the olive oil and onion to the pan, stir well and saute.  Peel and finely slice the garlic, add to the pan, cover and saute/steam over a low heat. 

While the onion and garlic is cooking, wash and dry the mushrooms, trim the stems and slice.  Once the mushrooms are prepared, add them to the pan with a little of the porcini mushroom soaking juice and cook uncovered over a high heat until the mushrooms have lost their moisture (about 5 mins). 

Put the linguine on to boil (I boil mine for 12 mins). Add the rest of the porcini soaking water, chop the re hydrated porcini mushrooms and add them to the pan with the mustard.  Stir well and reduce to a thick sauce.

Taste and adjust the seasoning to suite.  Add a dash of double cream (not too much, 1-2 tablespoons should be fine), recheck the seasoning.  Add the chopped parsley and stir.

To serve, place a layer of linguine in a large bowl and put the mushroom sauce on top.  Finish with a few slices of truffle if you're using it.