Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to packet directions until al dente (usually 9-11 minutes). Drain, reserving ½ cup (120ml) of pasta water, and set aside in the same pot.

While the spaghetti cooks, cut the bacon into small pieces and fry in a medium skillet over medium heat until brown and crispy, about 4-5 minutes. Push the bacon to one side, add the ground pork, and cook, breaking it up with a wooden spoon, until browned through and no pink remains, about 6-8 minutes. Drain any excess fat.

In the same large pot over medium-low heat, melt the butter. Add the flour and whisk constantly for 60 seconds until the mixture turns pale gold and smells nutty. Gradually pour in the milk, whisking continuously to prevent lumps. Cook for 2-3 minutes, stirring, until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the grated Parmesan until melted and smooth. Season with the salt, pepper, and garlic powder.

Add the meat mixture to the cheese sauce and stir to combine.

Add the drained spaghetti to the pot with the sauce and meat mixture. Toss to coat evenly — if the sauce is too thick, add a splash of the reserved pasta water until it reaches your preferred consistency. Stir in the fresh spinach and toss until just wilted, about 30 seconds.

Serve immediately in warm bowls, topped with an extra grating of Parmesan and a crack of black pepper.