1. Cook spaghetti in boiling salt water and follow the directions on the package.

2. In large skillet heat olive oil over medium heat. Cook bacon. Once bacon is done, take it out to cool and then crumble into smaller pieces.

3. Return it to the pan, add the red pepper flakes and chicken stock and cook until liquid is nearly evaporated, for about 3 minutes.

4. Add tomatoes and bring to a simmer. Season with salt and pepper.

5. Reserve 1/4 C of pasta water and drain the rest. Add the pasta and the liquid to the sauce. Cook over high heat, stirring rapidly and until sauce has thickened.

5. Serve and sprinkle with cheese.