In a large skillet over medium-low heat, add the bacon and 2 tablespoons olive oil.

Cook slowly so the fat renders and the bacon becomes golden and slightly crispy, but still a little fatty.

Remove bacon to a plate and leave all the bacon fat in the pan. Chop the bacon and set aside.

Add the chopped garlic to the pan along with a generous amount of freshly cracked black pepper and the remaining 2 tablespoons olive oil.

Cook until the garlic is fragrant, translucent, and just barely golden — do not brown it.

Do not salt yet.

Sauté over medium-low until softened and lightly golden.

Sprinkle in the flour and mustard powder.

Stir and cook for about 1 minute to remove the raw flour taste.

Pour in the white wine and scrape up all the browned bits from the bottom of the pan.

Let it simmer about 3 minutes until the alcohol cooks off.

Add the chicken stock and bring to a boil.

Reduce to a simmer and cook 2–3 minutes.

Stir in the heavy cream.

Boil the fettuccine in well-salted water until just shy of al dente.

Before draining, reserve about 1 cup of pasta water.

Add about ¾ cup pasta water to the sauce (more if you like it looser).

Stir in the Parmesan cheese.

Add the spinach and let it wilt into the sauce.

Add most of the chopped bacon back into the pan, saving some for topping.

Let everything simmer until thick, glossy, and creamy.

Taste and season with salt as needed (remember bacon is salty).

Stir in the juice of ½ lemon.

Add the drained pasta to the sauce and toss until fully coated.

Serve

Shaved Parmesan

Fresh parsley

Reserved bacon

A final squeeze of lemon