1poundwhole wheat pasta--look for something on the short side
1cuploosely packed fresh parsley, chopped
¼cupParmesan cheese, grated, plus more for serving
salt and pepper to taste
Heat a large pot of water over high heat for pasta. Cook pasta as directed. Reserve 1 cup of cooking water before draining the pasta.
Meanwhile, in a very large skillet, cook bacon over medium heat until crisp. Remove bacon to a paper-towel lined plate. Remove all but about 1 tablespoon of grease from the pan.
Raise heat to medium-high. To pan, add onions and salt/pepper to taste and cook until onions begin to soften (about 4 minutes). Add mushrooms and cook until mushrooms are browned and onions are transparent (about 3 minutes longer). Add wine, stir, and add spinach on top, cover for about 2 minutes, stirring occasionally, until spinach has wilted.
Add drained pasta to the skillet with the vegetables. Add bacon. Stir, and add pasta water as needed to create a nice sauce--about 1/2 cup to 1 cup.
Remove pan from heat, and add parsley and Parmesan cheese. Stir to combine evenly. Season with salt and pepper as needed.