Blanch 1/2 bunch of spinach briefly.

Blend the blanched spinach with 200ml milk until smooth.

Cook pasta for about 9 minutes until al dente.

Heat oil in a pan and sauté garlic until fragrant.

Add bacon and onion to the pan and cook until softened.

Pour the spinach-milk mixture and 200ml heavy cream into the pan.

Season with salt, pepper, and 2 tbsp parmesan cheese.

Add the cooked pasta to the sauce and mix thoroughly.