• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Finely chop sun-dried tomatoes.

• Heat a large dry, preferably nonstick, pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Carefully discard all but a thin layer of bacon fat from pan.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, pat scallops* dry with paper towels; season generously all over with half the garlic powder (you’ll use the rest later), salt, and pepper. • Melt 1 TBSP butter (2 TBSP for 4 servings) and a small drizzle of oil in pan with bacon fat over high heat. Once pan is very hot, add scallops; cook, stirring occasionally, until browned and cooked through, 2-3 minutes. • Turn off heat; transfer scallops and any pan drippings to a medium bowl. Allow pan to cool slightly, then wipe out.

• Heat a drizzle of oil in pan used for scallops over medium-high heat. Add scallion whites, sun-dried tomatoes, and a pinch of salt. Cook, stirring, until scallions are fragrant and tomatoes have softened, 1-3 minutes. Reduce heat to medium low. • Stir in cream sauce base, stock concentrate, half the Parmesan (save the rest for serving), remaining garlic powder, 3/4 cup reserved pasta cooking water (11/4 cups for 4 servings), and 1/4 tsp sugar (1/2 tsp for 4). Cook, stirring, until sauce begins to thicken, 1-3 minutes. TIP: If pasta isn’t done cooking yet, ladle pasta water directly from pot.

• Turn off heat. Add drained spaghetti, scallops (with pan drippings), and spinach to pan with sauce. Stir until spinach wilts and pasta is thoroughly coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Taste and season with salt and pepper if desired.

• Divide pasta between bowls. Top with bacon, scallion greens, and remaining Parmesan. Serve. Bacon is fully cooked when internal temperature reaches 145°. Scallops are fully cooked when internal temperature reaches 145°.