Bring a large pot of well-salted water to a boil. Cook the farfalle until al dente according to the package directions, usually 10 to 12 minutes. Before draining, reserve 1 cup of the cooking water, then drain the pasta.

Meanwhile, cook the chopped bacon in a large skillet over medium heat for about 6 to 8 minutes, stirring occasionally, until browned and crisp. Transfer the bacon to a paper-towel-lined plate and leave about 1 tablespoon of bacon fat in the skillet, discarding the excess if necessary.

Add the minced garlic to the skillet and cook for 30 to 60 seconds, just until fragrant. Do not let it become deeply browned, since garlic can turn bitter quickly.

Add the halved tomatoes, Italian seasoning, red-pepper flakes if using, kosher salt, and black pepper. Cook for 3 to 5 minutes, stirring occasionally, until the tomatoes soften and begin releasing their juices.

Add the baby spinach in handfuls, stirring as each handful wilts. Cook for about 1 to 2 minutes, just until the spinach is tender and bright green.

Stir in the cream and finely grated Parmesan. Simmer gently for 1 to 2 minutes, keeping the heat low enough that the sauce does not boil vigorously.

Add the drained farfalle and crisp bacon to the skillet. Toss thoroughly until the pasta is coated, adding reserved pasta water a few tablespoons at a time until the sauce reaches the consistency you like.

Taste the pasta and adjust the seasoning if needed. Serve immediately with additional Parmesan sprinkled over each portion.