In a large pot of salted boiling water, start the pasta

While pasta is cooking, add pancetta to a hot pan with olive oil

Cook pancetta until crispy then remove using slotted spoon

Drain pan of most rendered fat in the skillet reserving about a tablespoon

Add shallot to skillet and sweat until soft and translucent.

Add in garlic and cook until fragrant.

Deglaze the pan with the white wine and reduce.

In the reduction, add the spinach and tomatoes and ½ cup reserved pasta water

Once spinach has wilted, add in pasta and toss

Remove from heat and add cold butter in chunks. Toss until butter is melted and emulsified with sauce.

Stir in cheese until melted

Salt and Pepper to taste.

Serve immediately with additional Asiago cheese as a garnish.