1-First, bring a large pot of well-salted water to a boil and add the 6 ounces (170 grams) of spaghetti. Cook it according to the package directions, then drain it while saving 1/4 cup of the pasta water. Set the spaghetti aside for now to keep it ready for mixing later.

2-Next, in a pan over medium-high heat, cook the 4 slices of sliced bacon until it’s browned and crisp. Take the bacon out and let it drain on paper towels, but keep the fat in the pan for extra flavor.

3-Then, in that same pan, add the 1 minced shallot, 2 minced cloves of garlic, and 1 cup of halved cherry tomatoes. Cook them for 3 to 4 minutes until the tomatoes begin to break down and release their juices.

4-After that, stir in the 2 cups of roughly chopped spinach, along with salt and black pepper to taste. Mix everything together so the spinach wilts nicely with the other ingredients.

5-Pour in the reserved 1/4 cup of pasta water, scraping the bottom of the pan to pick up any tasty bits. Let it cook for 30 seconds to 1 minute until it reduces a bit. Finally, add the cooked 6 ounces (170 grams) of spaghetti and the cooked 4 slices of bacon, tossing it all to coat the pasta evenly. Serve with a sprinkle of Parmesan cheese on top.