Roast the bacon on a roasting pan in the oven at 200 C for a few minutes until crispy and the fats have rendered off, then remove the bacon, leaving the juices in the pan.

Add small butternut cubes to the pan, spacing them out, season with salt, pepper and thyme then toss to coat with the juices.

Roast at 220 C for 20 minutes.

Cook pasta and add spinach to pasta water for the last few minutes of cooking. Drain water.

Mix all together in a serving bowl and serve with the bacon roughly chopped and sprinkle with Parmesan.