Pasta Carbonara with Broccoli, Mushrooms and Spinach

Ingredients:

454 grams penne pasta, high fiber
4 large eggs
½ Cup bacon, cut to 1/2 cm pieces
1 cup pecorino Romano cheese, lightly packed
1/2 cup fresh ricotta cheese, room temperature
1 Tsp extra virgin olive oil
3 cups cremini mushrooms, sliced
2 medium shallots
1 clove garlic
4 cups broccoli, florets, chopped
4 cups baby spinach

Crack eggs into a mixing bowl and combine with half of the pecorino and ricotta cheese. In a large frying pan cook bacon on medium heat until it is crispy. Drain bacon on paper towel and pour off bacon fat into a separate container. In the same pan, add olive oil and sauté mushrooms until caramelized, approximately 5 minutes. Add shallots and garlic and sauté for 3 minutes. Add baby spinach and bacon to mushrooms and cover pan for 1 minute.