Linguine with Bacon, Brie, and Basil

Super wonderfully tasty, 10/10! And easy. And quick. So make it tonight or soon!

Link to my YouTube video of preparation: https://youtu.be/-U_fIdVVioY

Original recipe credit: https://www.heinens.com/recipes/bacon-brie-basil-linguine/

Recipe below contains my modifications.

(am working on it, hang tight!)

Ingredients:

6 strips thick bacon, chopped

8 oz. dry linguine (can go up to 16 oz. if desired)

8 oz. mushrooms (button or cremini), sliced

3 cloves garlic, minced

1 c. heavy cream

8 oz. Brie, rind removed, cut in small chunks

1 c. reserved pasta cooking water

3 c. baby spinach

1/2 c. sun-dried tomatoes, chopped

~2 T. fresh basil, chopped

salt and pepper, to taste

Directions:

1. In a large skillet over medium heat, cook the bacon until starting to crisp. Transfer to a paper-towel lined plate.

2. Meanwhile, cook the pasta according to package directions. RESERVE 1 cup of the pasta cooking water when draining.

3. Add the mushrooms to the rendered bacon drippings in the pan, stir to coat. Cook, stirring occasionally, until mushrooms have started to brown at edges.

4. Add the garlic and cook for 1-2 minutes, then stir in the cream. Cook for additional 3-4 min, until it starts to thicken a little.

5. Add the Brie cheese and reduce heat to medium-low. Cook, stirring occasionally, until Brie has melted completely and combined with the sauce.

6. Add the reserved pasta cooking water to the pan and stir to combine. Increase heat to medium and cook for 2-3 min, until it starts to thicken a little.

7. Stir in the spinach, followed by the sun-dried tomatoes and basil. Cook for additional 2-3 min, until spinach wilts and sauce is uniform/well-combined. Stir in the reserved cooked bacon.

8. Season with salt and pepper. Serve with the cooked linguine and enjoy!!