Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, thinly slice mushrooms. Peel, then finely chop shallots. Strip 1 tbsp thyme leaves off stems (dbl for 4 ppl).

Cut bacon crosswise into 1/4-inch strips. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min. Remove pan from heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside. Reserve 1 tbsp bacon fat (dbl for 4 ppl) in pan. Discard remaining.

Heat pan with reserved fat over medium-high. When hot, add mushrooms, shallots and thyme. Cook, stirring occasionally, until softened, 5-6 min. Add garlic puree and cook, stirring often, until fragrant, 1 min.

While mushrooms cook, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.

While linguine cooks, add cream cheese to the pan with mushrooms. Stir until cream cheese melts, 1-2 min. Add broth concentrate and spinach. Stir until spinach wilts, 1-2 min. When linguine is done, add sauce, reserved pasta water, half the bacon and half the Parmesan to the large pot with linguine. Season with salt and pepper, then toss to combine.

Divide bacon and mushroom linguine between bowls. Sprinkle remaining bacon and remaining Parmesan over top.