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Bring a large pot of water to a boil, season generously with salt and then add the spaghetti and cook a minute less than the packaging directs for al dente. Reserve ½ cup cooking water and drain pasta.
Meanwhile, heat the olive oil in a large skillet over medium-high. Once the oil is hot and shimmering, add the bacon and cook, stirring regularly until golden brown and crisp, about 7 minutes. Turn the heat down to medium-low and carefully pour off and reserve all but 2 tablespoons of the bacon fat in the pan.
Add the shallot and garlic to the skillet and cook, stirring frequently, until softened, 1 to 2 minutes. Add as much crushed red pepper as you’d like, if using, and stir in the tomatoes. Cover and simmer until the bacon is tender, about 10 minutes.
Uncover the skillet and stir in enough reserved pasta water to achieve your desired saucy consistency. Season with salt and pepper. Add the pasta and, with tongs, toss with the sauce to coat.
Serve, if desired, with a drizzle of the reserved bacon fat and more black pepper.