In a large frying pan, sauté bacon until no longer pink but not crisp. Leave 2 tbsp (30 mL) bacon fat in pan, removing excess.
Add shallots, and sauté until translucent. Add mushrooms and green onion; sauté for two minutes.
Add white wine and bring to a boil; reduce and simmer until liquid is reduced by half.
Stir in summer savory, mustard and cream; simmer, stirring occasionally, again until reduced by half.
Add cooked turkey half-way through the second reduction process.
When sauce is reduced, add 3/4 cup (175 mL) Parmesan, reserving the remaining 1/4 cup (50 mL). Serve sauce over pasta. Garnish with fresh parsley and remaining Parmesan. Serve with bread grilled or toasted with garlic butter. Makes 4 to 6 servings.