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Heat the oil in a deep saucepan and gently sauté the bacon, onion and garlic for 2-3 minutes.
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Add the pasta, cherry tomatoes and stock into the pot; cover with a tight fitting lid and bring to the boil.
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Reduce the heat to a slow simmer, keeping covered, for approximately 10 minutes, stirring occasionally. Most of the liquid should be absorbed.
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Remove from the heat and gently fold through the spinach leaves, replace the lid and allow to stand for 5 minutes.
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Serve garnished with grated pecorino cheese and cracked pepper.
