1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Pinch of nutmeg (optional)
Directions:
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the pan.
Add the butter to the skillet with the bacon fat. Once melted, add the onions and garlic. SautΓ© until the onions are translucent, about 3-4 minutes.
Add the mushrooms to the skillet and cook until they are browned and tender, about 5-7 minutes.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
Pour in the heavy cream and bring to a simmer. Reduce the heat to low and stir in the Parmesan cheese, allowing it to melt into the sauce.
Season with salt, pepper, and a pinch of nutmeg if desired. Continue cooking until the sauce has thickened to your liking.
Stir in the crispy bacon pieces and remove from heat.
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