Linguine with Garlic Sauce

Linguine with Garlic Sauce
12 ounces uncooked linguine
1/2 pound sliced bacon, diced (I used my food processor so that the pieces were smaller)
5 cups fresh baby spinach
1/2 cup chopped onion
1/2 teaspoon minced garlic
1-1/4 cups milk
1 package (8 ounces) cream cheese, cubed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/2 cup pine nuts, toasted

Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. (I had made the bacon beforehand, so I used 1 tablespoon of canola oil instead of the bacon grease).

In the drippings (or canola oil), saute the spinach, onion and garlic until tender. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.