Bring a large saucepan filled with water to a boil over high.
While water comes to a boil, cook bacon in a large skillet over medium, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels, reserving drippings in skillet.
Cook pasta according to package directions. Drain well, reserving 1 cup pasta cooking water.
Add mushrooms to skillet, and sprinkle with salt and pepper. Increase heat to medium-high, and cook, stirring occasionally, until golden, about 8 minutes. Add cabbage, and cook until cabbage wilts and just begins to caramelize, about 4 minutes. Add cream cheese and 1/2 cup of the reserved pasta water, and stir until smooth. Fold in cooked pasta, and cook until heated through, about 2 minutes. (Stir in more cooking water if needed.) Divide evenly among 4 bowls, and top with cooked bacon, thyme, and Parmesan.
This was a delicious side dish for me. Since I limit my carbs, I used very little pasta and it was wonderful.