Bring a large pot of water to a boil. Toast the pine nuts in a small skillet over medium heat, tossing frequently to avoid burning. Once the nuts are golden, set aside.
In a large skillet, melt the butter and add the turkey bacon, mushrooms, salt and pepper. Cook over medium heat, until the turkey bacon and mushrooms are browned and most of the liquid has evaporated, about 5-7 minutes. Add the garlic and cook for about 30 seconds, stirring constantly. Stir in the chicken broth and let the mixture simmer for about 2 minutes.
Meanwhile, add 1 tablespoon salt to the water in the pot and cook the linguine until al dente, according to package directions. Before draining the noodles, reserve 1 cup of the pasta water and set aside. Drain the pasta and return it to the pot.
Stir in the spinach, mushroom/bacon mixture, and 1/2 cup of the reserved pasta water. Toss to combine, adding additional pasta water, if needed.
Serve immediately, topping the pasta with the toasted pine nuts and freshly grated Parmesan cheese.