Spinach and Mushroom Cream Pasta

Some days, I just want something decadent. And while this goes against the grain of my usual eating habits, some days a girl has got to have her carb fix! And like a true Chic-Pea recipe, this one is good enough that you'll be begging for leftovers.

Spinach and Mushroom Cream Pasta
Serves 4 to 6, takes about 45 minutes

1 pack of pasta (we used a sleeve of spaghetti in the photo, but comparable to a pack of shells)
1/3 lb bacon, diced (use a non-serrated knife and make sure its really sharp or it will take you forever)
1 lb frozen chopped spinach
1 lb mushrooms, diced
4 cloves garlic, minced
1 cup half and half
1/2 pack of shredded mozzarella (or 3 string cheese sticks!)
tsp oregano
basil if you have it
pepper and salt to taste (you shouldn't need much salt.)

1. Set your pasta to boil in salt water. I like shells or ziti for this recipe because everything ends up being the same size, but the picture uses spaghetti so its versatile. Once the water boils, cook for 6-8 minutes until al dente (cooked right through but not squishy. it should still have some chew to it). Rinse under cold water and drain.
2. Heat a large skillet. When hot, cook bacon until it renders all its fat, is a dark pink, and a smidge crispy. 
3. Add the garlic and saute in the bacon oil. 
4. When the garlic is fragrant, add mushrooms. If the mushrooms aren't cooking well because the pan is too dry, add a quarter cup of the half and half and turn the heat down to low. Make sure you scrape the yummy brown bacon bits off the bottom of the pan - that is the real flavoring to your sauce!
5. When most of the mushrooms have cooked, add the spinach. The mushrooms and spinach will give off a lot of water. 
6. Add the remaining half and half. The contents of the sauce should be level with the amount of liquid. If you don't have enough, add milk or water.
7. Cook on low for another 5-10 minutes to incorporate the flavors. 
8. Just before serving, add two handfuls of the shredded mozzarella to the sauce and mix. This will thicken the sauce and give it an added boost of creaminess.
9. If you have ziti or shells, add to the sauce and mix thoroughly to incorporate the "chunky" bits of the sauce with the pasta. If you have long noodles, serve the sauce over the already plated noodles.
10. Enjoy!