Creamy Mushroom & Bacon Linguine

While bacon cooks, bring a large pot of salted water to a boil. Wash and dry produce.

Zest and quarter lemon. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Mince or grate garlic.

Heat a large drizzle of oil in a small, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes.

Turn off heat; transfer to a small bowl. Stir in as much lemon zest as you like. Season with salt and pepper.

Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.

Heat a drizzle of oil in pan used for bacon over medium-high heat. Add mushrooms, garlic, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper; cook, stirring occasionally, until mushrooms are browned and slightly crispy, 4-6 minutes.

Stir in stock concentrate, cream sauce base, mustard, ½ cup reserved pasta cooking water (1 cup for 4), a pinch of salt, and pepper. (TIP: If pasta isn’t done, ladle water straight from the pot.) Bring to a boil, then reduce to a simmer and cook until sauce has thickened slightly, 2-4 minutes.

Turn off heat; stir in gouda until sauce is smooth. (If sauce seems too thick, add another splash of reserved pasta water.)

To pan with sauce, add drained linguine and half the bacon. Toss with 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice, adding more splashes of reserved pasta cooking water as needed until pasta is coated in a creamy sauce.

In a large bowl, toss arugula with a large drizzle of olive oil, a squeeze of lemon juice, salt, and pepper.