Cook penne in plenty of hot water according to the packet directions. Meanwhile, cut sliced bacon into 3 cm pieces
and fry until crisp and golden, drain and set aside. Add thinly sliced onion to the bacon fat and fry for 2-3 minutes,
until starting to soften, then return the bacon back to the pan, together with some thawed frozen peas (put them into
a sieve and run hot water over them for a minute), crumbled gorgonzola and 2-3 Tbs of the pasta cooking water.
Stir together over a low heat until the cheese melts into the water and makes a nice sauce, then tip in the cooked and
drained pasta, together with a handful of baby spinach leaves. Stir until the spinach starts to wilt and serve in warm bowls.