Heat a nonstick skillet on medium heat and add in some vegetable or olive oil. Once the pan is hot, add in the pancetta and cook until the fat has rendered out and the bacon is crispy. *To keep this pasta vegetarian see recipe notes

Add in the onions and garlic and continue to cook until the pancetta is a deep golden and the onions and garlic are soft and fragrant. There's no need to drain the fat off the pancetta. It adds so much flavour. And don't worry about the fat. It's not much when it's throughout the whole sauce.

Add in 6 of the roasted tomato halves and let them simmer until they have broken down and have turned saucy. This should only take about 5 minutes.

Pour in the single cream and some water until the sauce is your desired consistency.

Add in the spinach and stir it into the sauce until it wilts. Let it simmer for a second or two until the spinach is well coated in the sauce and everything is silky. Season with some salt and pepper to taste.

Toss in the cooked pasta noodles. I prefer long noodles such as tagliatelle or spaghetti. But a short noodle like penne works well here too because the sauce clings into the ridges in the noodle.