• Before starting, bring a large pot of salted water to a boil over high. 
• Wash and dry all produce.
• Once water is boiling, add linguine. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite. 
• Strain linguine, then return to the pot, off heat.

• Meanwhile, peel, then finely chop shallot.
• Thinly slice mushrooms.
• Roughly chop spinach.
• Heat a large non-stick pan over medium.
• Cut bacon in half crosswise.
• When pan is hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** 
• Remove from heat.
• Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Discard bacon fat from the pan.
• Carefully wipe the pan clean. 

• Reheat the same pan.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
• Add shallots. Cook for 2-3 min, stirring often, until softened. 
• Add mushrooms and 1/4 tsp (1/2 tsp) garlic salt. Cook for 2-3 min, stirring occasionally, until mushrooms begin to soften. 
• Add soy sauce. Cook for 2-3 min, stirring often, until mushrooms are tender. Season with pepper. 

• Reduce heat to medium.
• Stir cream cheese into mushroom-shallot mixture. Cook for 1-2 min, stirring often, until cream cheese melts.
• Add cream. Cook for 2-3 min, stirring often, until sauce thickens slightly.
• Add spinach. Stir for 1-2 min, until wilted.

• Pour mushroom Alfredo sauce into the pot with linguine, then toss to combine.

• Divide mushroom Alfredo linguine between bowls.
• Sprinkle with Parmesan.
• Sprinkle chili flakes over top, if you like.

If you've opted to add bacon, cut strips in half crosswise. Heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. Discard bacon fat from the pan. Carefully wipe the pan clean. Use the same pan to cook veggies in step 3.

Roughly chop bacon. Sprinkle bacon over pasta.