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Cook pasta one to two minutes less than package instructions. Drain and set aside.
Meanwhile, cut the bacon pieces in half vertically, then into small bite-sized pieces. Cook until crispy. Then drain, and set aside.
In a large French or Dutch oven, melt the butter. Whisk in the flour and cook over medium heat till golden.
Slowly whisk in the milk while cooking over medium heat.
Stir in the mascarpone cheese, whisking until melted and creamy.
Then, whisk in the fontina and parmesan until melted and creamy.
Add the nutmeg, cayenne, black pepper, and salt (if desired).
Bring to a slow simmer, and then stir in the pasta and spinach. Cook just until heated through.
Serve immediately, sprinkling each portion with bacon.