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Heat a drizzle of oil in a large, non-stick pan. Add the bacon and fry until crispy. Remove from the pan and set aside.
Add the onion and mushrooms to the pan and fry until soft. Remove from the pan and set aside.
Place the pasta in boiling, salted water. Bring back to the boil and simmer until tender.
Place the beef mince in the pan and fry for 5-7 minutes until browned all over. Drain any excess fat.
Stir in the paprika, mixed herbs and garlic. Fry for 2 minutes.
Chop the bacon into bite size pieces and add it to the mince with the onions and mushrooms.
Add the soured cream, stock and milk. Season with salt and pepper and give it a stir until combined.
Gently bring it to the boil and simmer for a couple of minutes until heated through, thick and combined.
Drain the pasta before stirring it into the sauce with finely chopped fresh parsley.
Divide between 4 bowls.