Cook pasta according to package instructions. Drain, reserving 1 cup pasta water to use if needed.

While pasta is cooking, prepare the remaining:

In a large sauté pan, cook the bacon over medium heat until brown and crispy. Transfer bacon to a paper towel lined plate to drain. Reserve fat in pan.

Remove the pan from the heat and allow to cool a few minutes. This will keep the shallots from frying and browning in the next step.

Return the pan to medium-low heat and add olive oil, thyme, and shallot. Cook until shallots are soft and translucent, about 3 minutes.

Add garlic and cook until fragrant, about 1 minute.

Add honey, vinegar, and pepper. Stir and bring to a boil. Reduce heat to simmer for 3 minutes.

Add currants and remove pan from heat. Allow currants to soak in the pan and soften, about 5 minutes.

Return the pan to medium heat and add spinach. Cook spinach, tossing continuously, until spinach has wilted. Remove pan from heat.

Crumble or cut bacon into pieces. Add bacon pieces, pine nuts, and cooked pasta to the pan. Toss to coat pasta and combine ingredients. Add some reserved pasta water if needed.

Divide pasta among serving plates. Garnish with parmesan cheese if desired.