Bring a large pot of water to boil over high heat.
While bringing pasta water to a boil, In a large skillet, add half of the Bacon Fat and heat over medium high heat. Add the Yellow onions and season with salt. Cook for 4-5 minutes, stirring occasionally, until onions are softened. Remove from the pan.
Add another touch of the Bacon Fat. Add the Sliced Mushrooms and barely stir, flipping once, until mushrooms are browned and reduced in size, 5-7 minutes. Season with salt and pepper before removing from the pan.
Once pasta water is boiling, add a decent amount of kosher salt and cook the pasta according to the instructions to al dente.
Reduce the heat to medium. Add the rest of the Bacon Fat. Add the garlic and cook for a minute, until fragrant. Add the flour and the chicken broth to the pan, stirring together until the flour is dissolved. Add the italian seasoning, lemon juice, dijon mustard, and heavy cream, stirring together. Let the sauce thicken, 2-3 minutes. Season with more salt and pepper and add the onions, mushrooms, Bacon crumbles, and cannellini beans. Stir together and let everything get heated, 2-3 minutes. Taste and season with more salt as needed. Add the bucatini noodles to the pan and mix together.
On each plate, serve the bucatini with Parsley over the top.

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