Soak the chips in water as directed on the package. Drain. In a stovetop smoker or in a pot with a tight-fitting lid, place the chips (if using a pot, cover the chips with a sheet of heavy-duty aluminum foil). Place the mushrooms in the upper chamber (or on top of the foil). Turn the heat to high for 5 minutes, then reduce to medium-low and smoke for 35 to 40 minutes, until mushrooms are slightly shriveled but not dried. You should have about 1 cup. Set aside.
Bring a large pot of water to boil and cook the pasta al dente. Drain and set aside.
Meanwhile, in a saucepot, melt the butter. Add the cream and simmer on low for 5 minutes. Whisk in the garlic and cheese. Stir in the smoked mushrooms, bacon and parsley. Toss with the cooked pasta.