Heat a large skillet over medium high heat and add the diced bacon. Cook for about 3-5 minute until cooked through and crispy. Use a slotted spoon to remove the bacon from the pain, leaving the grease inside the pan.
Add the onion to the pan and saute for about 2-3 minutes until fragrant. Add the garlic and saute for another minute.
Add the mushrooms and vegetable broth. Cover and let steam for about 10 minutes, stirring a few times between. After the 10 minutes are up, check to see if the mushrooms are cooked through. If they aren’t steam them for a few more minutes.
Once cooked through, remove the lid and continue to cook to reduce a bit of the liquid.
Add the heavy cream, worcestershire, and arrowroot powder. Stir until combined and simmering. The sauce should thicken in a couple minutes.
Stir in the pecorino romano cheese and a pinch of salt and pepper.
Stir in the cooked bacon until incorporated.
Serve garnished with fresh parsley and fresh ground pepper if desired.