In a large frying pan, sauté bacon until no longer pink but not crisp. Leave 2 tablespoons bacon fat in pan, removeing excess. Add shallots, and sauté until translucent. Add mushroooms an green onions; sauté for two minutes.
Add white wine and bring to a boil; reduce and simmer until liquid is reduced by half. Add cooked turkey half-way through the second reduction process.
When sauce is reduced, add 3/4 cup Parmesan, reserving the remaining 1/4 cup. Serve sauce over pasta.
Garnish with fresh parsley and remaining Parmesan. Serve with bread, grilled or toasted wih garlic butter.