8oz gluten-free fettuccine pasta

4 strips bacon, chopped

8oz button mushrooms, sliced

1 shallot, chopped

4 cloves garlic, pressed or minced

scant 1/2 teaspoon dried thyme

3/4 cup heavy cream

1/2 cup chicken stock or broth

1 cup freshly grated parmesan cheese, plus more for garnish

4 lightly packed cups of baby spinach

freshly cracked black pepper + salt

1/2 lemon

For the pasta:

Bring a large pot of water to a boil then add 1 Tablespoon salt, turn the heat down to low, and place a lid on top to keep it hot.

Add bacon to a large skillet then place over medium heat and let bacon slowly render its fat and brown. Once browned, scoop bacon onto a paper towel-lined plate to drain. Remove all but 2 Tablespoons of bacon grease from the skillet.

For the pasta:

Turn the heat underwater back up to high to bring to a boil then add fettuccini. Cook, stirring occasionally, until al dente – ie NOT totally tender as the pasta will finish cooking in the creamy parmesan sauce.

Note: Pasta should be done at the same time as the cream sauce/skillet portion of the dish, but if it’s done before, scoop out 1 cup of pasta cooking water and reserve then drain pasta and set aside.

Meanwhile, turn the heat under the skillet up to medium-high then add mushrooms and shallot and stir to coat in bacon grease. Let mushrooms sit and sear until they release their liquid, 2-3 minutes, then saute, stirring occasionally, until the liquid has cooked off. Add garlic and dried thyme then continue sauteing until the mushrooms are golden brown and tender, 5 minutes, turning heat down slightly if needed to prevent garlic from burning.

Add heavy whipping cream and chicken stock then turn heat up slightly to bring to a simmer. Add parmesan cheese then stir until smooth. Add baby spinach then stir and simmer until spinach is barely wilted, 1 minute.

Use tongs to transfer the pasta directly from the cooking pot to the skillet (or if you have to drain it, add pasta from the colander). Stir gently and constantly with tongs, adding 1/4 cup pasta cooking water at a time to create a smooth and creamy sauce – just keep stirring! When the pasta is tender and the thickened sauce clings to the pasta, it’s done.

Turn off heat then add a drizzle of fresh lemon juice (the dish shouldn’t taste lemony – just brightened) the cooked bacon, lots of freshly cracked black pepper, and salt to taste. Scoop into bowls then garnish with more parmesan cheese, if desired, and serve.

*adapted from https://iowagirleats.com/