Cook bacon in a skillet until crispy, then set aside. Reserve 2 tbsp. of bacon fat.
Boil salted water and cook pasta until slightly underdone. Reserve ½ cup pasta water.
Sauté mushrooms, shallot, garlic, and thyme in bacon fat. Add wine, cream, and mustard.
Move mushroom mix aside, place brie in skillet, cover, and bake.
Combine pine nuts, garlic, lemon zest, and basil.
Stir pasta into brie, top with bacon and pine nut mix, and serve hot with lemon wedges. Enjoy!