Creamy Mushroom Spinach Penne

Ingredients

• 12 oz penne pasta
• 8 oz mixed wild mushrooms (cremini, shiitake, oyster), sliced
• 4 oz thick-cut bacon, diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cups fresh spinach
• 1/2 cup chopped toasted hazelnuts
• 4 roasted cherry tomatoes
• 1/4 cup grated Pecorino Romano
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil

Instructions

1. Cook penne pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. In a large cast-iron skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
3. Add olive oil to the skillet if needed. Sauté mushrooms in the bacon fat until browned and tender, about 6-8 minutes. Remove and set aside with bacon.
4. Add garlic to the skillet and sauté for 30 seconds until fragrant.
5. Deglaze the pan with white wine, scraping up any browned bits, and simmer until reduced by half.
6. Stir in heavy cream and bring to a gentle simmer. Add cooked pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce.
7. Stir in Parmesan cheese until melted and creamy. Fold in spinach until wilted.
8. Add mushrooms, bacon, and roasted cherry tomatoes to the skillet. Season with salt and pepper to taste.
9. Serve immediately, topped with toasted hazelnuts, grated Pecorino Romano, and fresh thyme.