Step 1

Cook the Fettuccine according to package directions.

Step 2

Cook the bacon until crisp and then crumble; set aside.

Step 3

In a large skillet, heat 1 tablespoon olive oil over medium heat.

Step 4

Cook mushrooms until tender and reduced in size. Add in the minced garlic cloves and cook, stirring frequently, for a minute longer just until fragrant (take care that it doesn't burn).

Step 5

Remove the garlic and mushrooms to a plate.

Step 6

Melt 3 tablespoons of butter in the same skillet you cooked the mushrooms and garlic in. Add in 2 tablespoons olive oil.

Step 7

Slowly whisk in heavy whipping cream and bring to a simmer, stirring frequently.

Step 8

Stir in the Parmesan cheese and simmer for another 8-10 minutes, stirring very often.

Step 9

Once the sauce begins to thicken, reduce heat to low.

Step 10

Stir in the mozzarella cheese, smoked paprika, and black pepper.

Step 11

Mix in the cooked bacon, fresh spinach, cooked mushrooms and garlic.

Step 12

Stir in the cooked pasta, mix until all incorporated (I use kitchen tongs for this step) and serve hot with additional fresh Parmesan cheese for garnish.

Step 13

Add some extra salt and pepper, to taste.