Directions

• I would suggest that from the beginning, if you are not a fan of spicy food, you should use normal pasta, without flavors. If you want, you can add chili flakes to the sauce. Also, the bacon is optional, but I recommend it, it will pleasantly flavor the sauce.
• I started with the bacon, which I fried in a non-stick pan, in a little oil. After it cooled down, I chopped it up and left it aside. In the fat left in the pan, I gently sauteed a finely chopped onion on low to medium heat. I cooked it for about 5 minutes, or until it became translucent.
• When the onion was ready, I added the mushrooms, which I sliced ​​before, and the garlic. I increased the temperature a little, seasoned with salt and pepper, and cooked the mushrooms for about 5 minutes. I added the wine and mixed it well with a wooden spoon.
• After the alcohol evaporated and the mushrooms were cooked, I added the liquid cream and a little water. I let the sauce boil slowly on low heat, until it started to show signs of thickening. Also now I put the pasta to boil, separately in a pot.
• When the sauce started to thicken a little, I added the parmesan and spinach and cooked everything for 3-5 minutes. Then I added the cooked pasta in the sauce, a little water from the pasta, and mixed gently until the pasta was nicely coated in the sauce. Taste if more salt and pepper is needed. I only added salt, because my pasta was quite spicy.
• When you serve the pasta, sprinkle the finely chopped bacon and a little Parmesan on top. For us, this combination of spicy pasta was pleasantly surprising. We are fans of well-seasoned food normally. But the result is just as tasty even if you use simple pasta, especially if there are children at the table. See you at the next recipe!