Before starting, preheat the oven to 450°F.Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to aboil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, cut bacon into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)When the pan is hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.\*\* Remove from heat. Using a slotted spoon, transfer bacon to a plate. Reserve bacon fat in the pan.

Pat turkey dry with paper towels. Season with pepper, half the Italian Seasoning (use all for 4 ppl) and half the garlic salt.Heat the pan with reserved bacon fat over medium-high. When hot, add turkey. Cook until golden-brown, 1-2 min per side.Transfer turkey to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Meanwhile, add linguine to 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.

When linguine and turkey are almost done, add onions and remaining garlic salt to the same pan (from step 2). Cook, stirring often, until softened, 3-4 min. Add cream. Simmer, stirring often, until sauce thickens slightly, 2-3 min.

Add cream sauce, spinach, half the reserved pasta water, half the Parmesan and half the bacon to the pot with linguine. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)Season with pepper, to taste.

Thinly slice turkey. Divide linguine between plates. Top with turkey.Sprinkle remaining bacon and remaining Parmesan over top.