Linguini with mUshrooms

sliced bacon bits (optional), sliced mushrooms – shiitake, oyster, baby bella, or white button are all good options, diced onion, minced garlic, white wine, butter, half n half, baby spinach, grated parmesan, and of course, linguini pasta (or any shape you prefer)

in a sauce pot, bring water to a boil
in a large non-stick sauté pan, add bacon bits and render fat (if not using, skip)
add mushrooms and fry until all moisture is released – patience!
add diced onions
fry mushrooms until golden brown, slightly crispy, and onions translucent
season with salt and good amount of pepper
(you can add other seasonings too – a dash of paprika, italian herbs like parsley, oregano, thyme, etc.)
add a spoonful of minced garlic
lower heat and stir gently until fragrant but do not let garlic burn
add a good splash of white wine to deglaze
add 2 tablespoons cold butter and stir gently until melted
cook pasta according to package directions
in the sauté-pan, add a splash of half n half and gently stir
once pasta has 2 min left to cook, add spinach to the sauté pan
stir gently until spinach is wilted
once cooked, transfer pasta to sauce mixture in sauté pan
(adding a little bit of pasta water is nice too)
stir to combine evenly and add some grated parmesan
if sauce is too thin, raise heat a little, let thicken; add parmesan
if sauce is too thick, add a little more pasta water
serve immediately with more grated parmesan