Creamy White Wine Pasta with Bacon

Add the pasta to a large pot of boiling, generously salted water. Cook for 2 minutes less than the package’s instructions. Drain, reserving ½ cup of the cooking water.
In the meantime, heat oil and butter in a large pan or skillet over medium-high heat. Add bacon, cook until crispy and golden brown, stirring occasionally, for about 5 minutes. Transfer to a plate, while trying to leave as much grease as possible in the pan.
To the same pan, add garlic. Cook over low heat, about 2 minutes or until fragrant and soft. Pour in white wine, stir with a wooden spoon to dissolve the browned bits from the bottom. Bring to a boil and simmer for 2 minutes. Stir in salt, black pepper, red pepper flakes, dried sage.
Add pasta, peas and ¼ cup of the cooking water, simmer for 2 minutes.
Add spinach, stir until wilted. Add cream and gradually stir in the Parmesan cheese until it melts into the sauce. Lastly, add bacon back to the pan. Toss to combine. Taste and adjust salt if needed.
Divide the pasta among bowls. Garnish with the pistachios, more grated Parmesan and black pepper. Enjoy!