Creamy Spinach & Tomato Bacon Pasta

Boil a pot of water and cook the fusilli pasta al dente according to package directions. Reserve 1 cup of pasta water before draining.

Cut bacon into small pieces using kitchen shears, then cook in a large skillet over medium heat until crispy. Transfer cooked bacon to a paper towel-lined plate.

In the same skillet, discard all but 1 tablespoon of the bacon grease. Add minced garlic and halved cherry tomatoes, and cook over medium heat for about 5 minutes, or until tomatoes are soft and have released their juices.

Add heavy cream to the skillet and cook for an additional 1 minute, stirring gently.

Stir in a few tablespoons of the reserved pasta water to create a smooth sauce. Add salt and black pepper.

Add the cooked fusilli pasta, baby spinach, and cooked bacon to the skillet, tossing gently until spinach starts to wilt.

If needed, gradually add a little more reserved pasta water to the sauce to achieve preferred consistency.

Serve immediately, topped with freshly grated parmesan.