Spaghettini With Bacon, Spinach & Cherry Tomatoes

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8 ounces bacon (preferably unsmoked) or pancetta, diced

2 to 3 tablespoons extra virgin olive oil + olive oil to taste

5 garlic cloves, chopped

3 green onions (white and most of the green part), thinly sliced

16 cherry tomatoes, quartered or halved

1/2 cup dry white wine

1/2 cup chicken stock, or vegetable or porcini stock (water mixed with a not-too-salty bouillon cube is OK, too)

Several handfuls of fresh spinach leaves, coarsely torn

1 pound spaghettini

Salt, to taste

Freshly ground pepper, a generous amount

6 tablespoons freshly grated Parmesan cheese

Handful of fresh basil leaves, torn

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