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Bring a large pot of water to boil and cook the pasta according to package directions.
Meanwhile, heat the olive oil in a large sauté pan set over medium heat. Add the pancetta and cook until crispy. Remove the pancetta from the pan and set aside. Lower the heat to medium low and add the garlic and red pepper flakes to the oil. Cook just until fragrant about a minute.
Add the sun-dried tomatoes to the pan and cook one minute. Carefully pour the wine in to the pan and cook until it is reduced by half. Stir in the spinach, any liquid and salt. Cook for a minute or two and remove from the heat.
When the pasta is cooked to al dente, reserve 1½ cups of pasta water and drain the rest. Transfer the pasta to the sauté pan, add the pancetta and romano cheese and toss with the spinach. Add a little of the pasta water to loosen the sauce a bit if it is too dry. Serve with more cheese for sprinkling.