1. Cut the bacon across the strips into one-inch pieces. Sauté the bacon in a large skillet over medium heat until it is brown and crispy. Remove the browned bacon to a bowl with a slotted spoon. Carefully pour the fat off into a separate bowl, leaving about one tablespoon in the skillet. Add the diced onions and sauté until they are soft.
2. Add two cups of chicken broth to the skillet and scrape up any remaining browned bits from the bottom of the skillet. Finally, add the uncooked pasta to the skillet, cover with a lid, and let the skillet come to a boil over high heat. Once it reaches a boil, give it a quick stir, then reduce to low, and simmer 10 minutes covered. Stir occasionally. After 10 minutes the pasta should be tender and most of the broth absorbed.
3. Add the fresh spinach and halved cherry tomatoes to the skillet and stir until the spinach has wilted and the cherry tomatoes have started to blister. the pasta. Remove from heat, add the cooked bacon back to the skillet, sprinkle the Parmesan over top, stir to combine, Shave some extra Parmesan over top and then serve.