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In a large pot of salted boiling water over
medium-high heat, cook the pasta about 2 minutes
short of package instructions. Drain, reserving 4
cups of the pasta water.
Carefully wipe out any residual water from the pot
and return it to medium-high heat. Add the oil and
heat until shimmering. Add the garlic and cook,
stirring, until fragrant, about 1 minute.
If the goat cheese is in a log, cut it into about
6 pieces. Add the goat cheese, oregano and cayenne
and 2 cups pasta water and stir until the cheese
is melted and well combined, about 4 minutes.
Reduce the heat to medium. Add the spinach and
parsley and cook, stirring occasionally, until the
spinach is just wilted, 2 to 3 minutes, adding
splashes of additional pasta water as needed.
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Remove the pot from the heat and add half of the
cooked pasta. Using a large fork or tongs, gently
toss until the noodles are well coated.
Add the remaining pasta and repeat until all of
the pasta is coated in a thin sauce. Add
additional pasta water if the noodles seem too
dry.
Transfer the pasta to a big serving bowl. Sprinkle
it with the walnuts and bacon, if using. Gently
toss once more and serve family-style. Sprinkle
parsley on top.
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