6 slices bacon or turkey bacon
2 T garlic butter, divided
1/2 yellow onion, diced
2 garlic cloves, minced
1 pkg button mushrooms, sliced
garlic salt to taste
1/2 bag of baby spinach
1 T flour
1 c half and half
1/2 c fresh grated parmesan cheese
Cook penne pasta and set aside.
Meanwhile, in a big skillet, cook the bacon. (If you’re using real bacon, you’ll need to drain most of the extra grease off.)
Set the cooked bacon aside on a plate and crumble once cool.
In the leftover fat and 1 T of the garlic butter, sauté the garlic and onion over medium-low until very well browned, 20-30 mins
Add mushrooms, season with garlic salt, and cook until reduced, 10 or so minutes.
Add the spinach and cook over medium for about 5 minutes, stirring frequently.
Mix together the pasta, bacon and the sautéed vegetables in a large serving bowl.
In the still hot pan, melt the remaining T of garlic butter. Add flour and make a paste.
Add a couple of ounces of half and half and stir well until no lumps remain.
Slowly add the rest of the half and half, stirring constantly.
Once smooth, boil 30 to 60 seconds until just slightly thickened, still stirring constantly.
Add the parmesan to the sauce and stir just until melted.
Pour sauce over pasta, bacon and veggie combo, and mix well.
Serve with additional parmesan cheese if desired.