Linguine and Double Bacon in Blush Sauce

• Meanwhile, line a plate with paper towels.
• Cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)
• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add bacon.
• Cook, stirring occasionally, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)
• Remove from heat. Using a slotted spoon, transfer bacon to the paper towel-lined plate. Set aside.
• Reserve half of the bacon fat in the pan. (NOTE: You will reuse the pan in step 4.)

• Meanwhile, drain corn.
• Halve tomatoes.

• Reheat the pan with bacon fat (from step 2) over medium. 
• When the pan is hot, add tomatoes and corn. Season with salt and pepper.
• Cover and cook, stirring occasionally, until tomatoes soften, 3-4 min.

• Add garlic puree and Cream Sauce Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec.
• Add cream and 1/4 cup (1/2 cup) water. Season with pepper. Bring to a boil over high.
• Once boiling, reduce heat to medium and cook, stirring often, until sauce thickens slightly, 2-3 min.
• Remove from heat.

• Add spinach, sauce, half the bacon, half the Parmesan and 1 tbsp (2 tbsp) butter to the pot with linguine. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
• Divide linguine between bowls.
• Sprinkle crispy shallots, remaining bacon and remaining Parmesan over top.

If you've opted for double bacon, cook it in the same way the recipe instructs you to cook the regular portion of bacon. Remove half of the fat from pan and save for another use, if desired.