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