Set a large pan over medium heat, add a splash of olive oil and cook the pancetta; stirring occasionally until crispy.  About halfway through, add the minced garlic and cook until golden. Drain pancetta and garlic on a paper towel. Drop the pasta into the boiling water and cook until Al Dente.

Drain, and put the pasta into a large serving bowl.
Add butter, olive oil, and a dash of garlic salt to the noodles and mix gently with tongs so the pasta is well coated.  Mix in crispy pancetta, garlic, pine nuts and baby spinach.  Finish with a few turns of freshly ground black pepper and grated Parmesan cheese.