• Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. • Wash and dry produce. Cut each tomato into 6 wedges. Place whole garlic clove in a small piece of aluminum foil and drizzle with olive oil, salt, and pepper; cinch into a packet.

• Drizzle a foil-lined baking sheet with oil, then place tomato wedges on it skin side down. Coat with a drizzle of olive oil, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings) (you’ll use more Tuscan Heat Spice later), salt, and pepper. Place garlic pouch next to tomatoes. Roast on middle rack until tomatoes are just wilted, 20-25 minutes. • Heat a medium dry 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 to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 3⁄4 cup pasta water (1 1⁄2 cups for 4 servings), then drain. Keep empty pot handy for Step 5.

• While spaghetti cooks, pat chicken* dry with paper towels. Season both sides with 1 tsp Tuscan Heat (2 tsp for 4 servings) (you’ll use the rest in Step 5), salt, and pepper. Heat a large drizzle of olive oil in pan used to cook bacon over medium-high heat. Cook chicken until browned and fully cooked, 3-5 minutes per side. Turn off heat; cover to keep warm. TIP: If you don’t have a lid, you can tent loosely with aluminum foil.

• Once garlic is finished roasting, carefully remove from pouch. Return empty pasta pot to stovetop over medium heat. Add 1 TBSP butter; once melted, add remaining 1 tsp Tuscan Heat Spice and roasted garlic. Smash together with a spoon. • Stir in 2/3 cup reserved pasta water, cream cheese, half the Parmesan (save the rest for garnish), and 2 TBSP butter (1 cup pasta water and 3 TBSP butter for 4 servings), until smooth. Turn off heat; season with salt and pepper.

• Add spaghetti to pot with sauce; toss until pasta is evenly coated. (TIP: If necessary, stir in more pasta cooking water a splash at a time.) Season with salt and pepper. • Slice chicken and serve on top of spaghetti alongside roasted tomatoes. Garnish with bacon and remaining Parmesan. Serve. Chicken is fully cooked when internal temperature reaches 165º. Pork is fully cooked when internal temperature reaches 145°.