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

• Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes; drain.

• While pasta cooks, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season with salt and pepper; dust all over with flour, shaking off excess. • Heat pan with bacon fat over medium- high heat (if there’s not enough bacon fat, add a drizzle of oil). Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly, 1-2 minutes.

• Heat a drizzle of oil in same pan over medium heat. Add scallion whites and garlic; cook, stirring constantly, until fragrant, 30-60 seconds. • Add miso sauce concentrates, pork ramen stock concentrate, half the Sriracha, 1⁄2 cup cold water, and a pinch of sugar (all the Sriracha and 3⁄4 cup cold water for 4 servings); bring to a simmer. Add spinach, drained spaghetti, and bacon; toss until pasta is evenly coated and spinach has wilted. TIP: Add water 1 TBSP at a time if sauce is too thick. • Turn off heat and stir in sour cream and 2 TBSP butter (4 TBSP for 4). Taste and season with salt and pepper if desired.

• Slice chicken crosswise. • Divide pasta between shallow bowls; top with Parmesan, chicken, and scallion greens. Serve. Bacon is fully cooked when internal temperature reaches 145°. Chicken is fully cooked when internal temperature reaches 165°.