Boil The noodles in a large pot of water. Cook until nearly al dente.
While the noodles cook, prepare the sauce and grate the cheese.
In a small sauce pan, pour in the milk, grate or press in the garlic, add the salt, pepper, and stir to combine.
Simmer the milk on low heat, but do not boil. When the milk is near to boiling point, whisk in the eggs. Stir contents of the pan regularly as it thickens.
Once thickened, remove from heat, add the cooked bacon bits, basil, and spinach to the pot. Cover with a lid to slightly steam/wilt the leaves while you prepare the noodles for the sauce.
Strain off the water from the cooked noodles, and return them to the large pot. While still warm, toss the noodles with the cheese to distribute it evenly.
Pour the sauce over the noodles and mix to combine.
Line a 9 inch springform pan with foil, add one tablespoon butter to the pan and place it in the oven to melt the butter. Once the butter is melted, remove the pan from the oven. Coat the bottom and sides of the pan with the melted butter, and pour the noodle mixture into the pan.
With the pan full, gently tap it on a firm surface to pack the noodles in the pan, and remove gaps between the noodles.
Place in the oven and bake 35-30 minutes, or until golden brown on top.