Steps

1. Make a cross-shaped cut at the base of the spinach and wash away any soil. Then, chop into bite-sized pieces. Cut the base into smaller pieces so it cooks faster. This technique ensures thorough washing of dirt and allows you to use the sweeter, more flavorful parts without waste.
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2. Place the chopped spinach in a salad spinner and rinse with water.
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3. Soak the spinach in water for about 15 minutes until covered. This step removes bitterness. The oxalic acid in spinach is water-soluble, so soaking after cutting removes astringency, making it more delicious.
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4. Trim the ends of the 2 cloves (16g) of garlic. Smash them with the flat side of a knife, peel, and finely mince. Smashing the garlic releases more flavor and aroma. For safety, use the back of the knife with the blade facing outwards when smashing.
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5. In 250ml of milk at room temperature, add 2 tsp of consommé soup stock (1 cube) and the minced garlic. Stir to create the cream sauce. Keep it at room temperature as it will be added after the pasta is cooked.
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6. In a separate container, prepare 20g of Parmesan cheese and 20g of butter. These will be added at the end.
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7. In a frying pan, mix 500ml of water, 1/2 tsp of salt, and 50ml of white wine to create the cooking liquid.
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8. Thoroughly drain the rinsed spinach using a salad spinner. If there's excess moisture, it will take longer to thicken the cream sauce.
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9. Heat the frying pan over medium-low heat.
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10. Once the cooking liquid boils, add 200g of pasta, gently twisting it and spreading it across the pan, pressing the pasta down into the liquid.
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11. While stirring to prevent the pasta from sticking, simmer in the liquid over medium-low heat for 2 minutes less than the package instructions (7 minutes in this case).
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12. If the liquid level gets too low, add a little water to adjust.
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13. With 1 minute remaining on the cooking time, increase the heat to medium-high and quickly reduce the remaining liquid.
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14. Once the liquid has reduced, add the prepared cream sauce (milk, consommé, and garlic) and stir to combine. Bring to a rolling boil over high heat. Low heat can cause the pasta to become mushy, so a strong boil is essential.
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15. Add the drained spinach to the boiling sauce and stir to incorporate.
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16. Simmer for about 1 minute, stirring to coat the pasta with the sauce, until the sauce is reduced by about half.
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17. Add the prepared Parmesan cheese and butter, and stir until well combined with the sauce. Adding butter at the end gives the sauce a smooth, glossy finish.
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18. Stir everything briefly and turn off the heat.
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19. Stir thoroughly with a spatula until the residual heat melts the butter.
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