1.Cook penne according to packet instructions; drain.
2.In a large frying pan over medium heat, cook bacon until browned. Stir in the garlic and cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften.
3.Pour in the chicken stock, and bring to the boil. Allow to simmer over medium heat for about 3 minutes. Add cooked penne to the pan, and stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, and top with parmesan cheese.