Place a sauté pan on medium heat and add the unsalted butter. Then add the chopped onion, cook for 5 minutes to soften. Stir in the garlic and bacon lardons, cook for 3 minutes.
Pour in the white wine and increase the heat to burn off the alcohol. Next add the canned cream of mushroom to the sauté pan, bring the sauce to a simmer and allow the ingredients to come together for 10 minutes.
Fill a saucepan halfway with water and place on a high heat, once boiling add the pasta and salt. Cook according to packet instructions approximately 10 minutes then strain the pasta through a colander.
Into the sauté pan of mushroom cream carbonara sauce add the cooked pasta, parmesan and parsley, stir to combine well.
Serve the mushroom cream carbonara immediately with fresh black pepper.