Wash and dry the fresh produce. Halve the tomatoes. In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and the pancetta is cooked through.

Carefully add the cream (shaking the packet before opening), béchamel, cheddar and monterey jack, 1/4 cup of water (or 1/2 cup for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until combined and the sauce is simmering.

Add the pasta and spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined, the pasta is heated through, and the sauce is thickened. Turn off the heat. Serve the finished pasta garnished with the parmesan. Enjoy!