Cook spaghetti in salted water; reserve 1/4 cup cooking water and then drain pasta.

Meanwhile, heat oil in a nonstick skillet over medium heat. Cook bacon, flipping once, until crisp. Remove until lightly browned, stirring frequently. Crumble bacon into pan and add tomatoes and red pepper flakes; toss to mix and coat.

Add pasta and reserved pasta cooking water to tomato sauce; toss to coat season to taste with salt and pepper.