Start heavily salted pasta water boiling.

Combine sauce ingredients in food processor and process until smooth about 2 minutes.

Place a large skillet or pot over medium-high heat. Dice bacon and mince garlic, then add the bacon to the hot pan. Once the fat has rendered out and the bacon is chewy, start the pasta in the water.

When the bacon is crispy, add the garlic and crushed red pepper, stir until fragrant, then add the broccoli florets. The florets will turn a vibrant green after about 2 minutes.

Add about a half cup of pasta water to the skillet and stir. Let the broccoli cook under the high heat and steam until the broccoli is tender and the pasta is just shy of al dente.

Using a slotted spoon or spider, transfer the pasta to the skillet. Do not drain, allow any water in the pasta to come with it. Turn heat to high and add more pasta water to just cover.

Cook for another minute until some of the water is absorbed, then reduce heat and stir in the sauce from the food processor. Stir regularly and let simmer until pasta is at desired consistency and sauce is warmed through. Add spinach and stir, allowing heat to wilt spinach leaves.

Remove skillet from heat, then stir in parmesan. Residual heat will easily melt the cheese. Finish with salt and pepper. Serve immediately.