Cook linguine according to packet instructions.
Lightly fry onions and garlic for one minute, add Richard Woodall bacon and continue cooking for another 3-4 minutes, add mushrooms and stir through.
Turn up the heat, add the wine and allow to bubble until reduced by about half, stirring frequently. Add 2/3 of the baby spinach and cook until wilted. Add mascarpone, crème fraîche and 2/3 of the Parmesan to create the sauce.
Drain the cooked linguine and mix in the sauce. Serve with the rest of the baby spinach and Parmesan on top.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.