Spinach and Mushroom Cream Pasta

• 100 grams Pasta
• 1/2 bunch Spinach
• 1/2 pack Shimeji mushrooms
• 20 grams Bacon
• 10 grams Butter
• 50 ml Milk
• 50 ml Heavy cream
• 1 bit less than 1/2 teaspoon Salt

1. Wash the spinach well, cut into 4-5cm pieces, and set aside.
2. Remove the stems from the shimeji mushrooms and separate.
3. Boil the pasta in plenty of salted water (not listed).
4. Two to three minutes before the pasta finishes boiling, add the spinach and boil together.
5. Heat butter and bacon in a pan.
6. Fry the bacon well.
7. Add the mushrooms and fry until wilted.
8. Add the milk, heavy cream, and salt, and boil for 1-2 minutes.
9. Add the al dente-boiled pasta and spinach and toss well with the sauce.
10. Cook for 30 seconds to 1 minute.
11. And you're finished.
12. In the picture shown I've added egg yolk, black pepper, and powered cheese for a carbonara style dish.
13. This is also delicious.

pasta, spinach, pack, bacon, butter, milk, cream, salt

Taken from cookpad.com/us/recipes/171008-spinach-and-mushroom-cream-pasta (may not work)