Fry the finely diced bacon in a pan with oil and garlic. Then add the chopped leek and the thinly sliced onions. Leave to cook on a high flame and then add the spinach leaves cut into julienne strips and the diced tomato. Season with salt and pepper and flavour with chopped parsley and peppercorns. Cook the pasta in plenty of boiling, salted water, drain and sauté in the pan.