• Bring a large pot of salted water to a boil over high.
• Meanwhile, thinly slice mushrooms.
• Strip 1 tbsp (2 tbsp) thyme leaves from stems.
• Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.

• Cut bacon crosswise into 1/4-inch strips.
• Heat a large non-stick pan over medium-high.
• When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
• Remove from heat. Using a slotted spoon, transfer bacon to a small bowl. Set aside.
• Discard all but 1 tbsp (2 tbsp) bacon fat from the pan.

• Reheat the pan with reserved bacon fat over medium-high.
• When hot, add mushrooms, onions and thyme. Cook for 5-6 min, stirring occasionally, until softened.
• Add garlic puree. Cook for 1 min, stirring often, until fragrant.

• Meanwhile, to the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water. Strain linguine, then return to the pot, off heat.

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

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

If you've opted for double bacon, cook in the same way the recipe instructs you to cook the regular portion of bacon.