• 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.
• Cut bacon 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.

• Reheat the same pan (from step 2).
• 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.

• Into the pot with linguine, pour mushroom Alfredo sauce. Toss to combine.

• Roughly chop bacon.
• Divide mushroom Alfredo linguine between bowls.
• Sprinkle with bacon and Parmesan.
• Sprinkle chili flakes over top.

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 mushrooms in step 3.

Roughly chop bacon. Sprinkle bacon and remaining Parmesan over top.