In a medium bowl, combine pork and bacon. Once mixed, form 1 inch meatballs. Pieces of the bacon should be visible.
In a large skillet heat olive oil over medium heat. Add the meatballs. Cook and stir until meatballs are browned on all sides and bacon is crisp, 8- 10 minutes. Remove meatballs to a plate covered with paper towels using a slotted spoon. Reserve one Tbsp of drippings in the skillet. Set aside.
Cook pasta according to directions on box. Once cooked, reserve ¼ cup of pasta water when draining.
Cook shallot in reserved drippings, over medium-high heat, for 3-4 minutes, scraping up any brown pieces. Return meatballs to skillet. Add tomatoes, cook 2-3 minutes. Add pasta and spinach, tossing to combine. Add pasta liquid to moisten pasta. Season with salt and pepper and top with shaved Parmesan when serving.