Bring a large saucepan of lightly salted water to the boil, add the spaghetti and cook following pack instructions.
Meanwhile, in a deep frying pan, heat the olive oil and fry the garlic with the chopped unsmoked back bacon, until lightly golden. Add the chopped spinach and 2 tablespoons water, then cover and cook until the spinach has defrosted.
Remove the lid and add the halved cherry tomatoes to the frying pan, season and cook for a further 2-3 minutes.
Drain the spaghetti and add to the bacon and spinach mixture with the half fat crème fraîche. Stir well and serve immediately.
Cook's tip: try swapping the bacon for 125g crumbled Abergavenny Goats' cheese.