Cut the spinach into bite-sized pieces and mince the garlic after removing its core.

Slice open the mentaiko to extract its contents and cut the bacon into 1cm strips.

Mix the mentaiko with fresh cream, eggs, grated cheese, and a pinch of salt and pepper in a bowl.

Boil the frozen udon noodles in a pot of water over medium heat until loosened, then remove.

Boil the spinach in the same pot for 30 seconds, then cool it in water and squeeze out excess moisture.

Heat olive oil and garlic in a pan over medium-low heat until fragrant, then add bacon and cook until crispy.