Cook the spaghetti in a pot of boiling salted water with the tablespoon of oil and a pinch of garlic powder.

In a blender, combine the table cream, milk, chopped onion, Manchego cheese, cream cheese, chicken bouillon cubes, half a stick of butter, a pinch of garlic powder, and a pinch of black pepper. Blend until smooth. (Reserve some Manchego cheese for topping.)

Cut the bacon into 1/2-inch pieces and fry until crispy. Save the bacon fat.

Drain the cooked pasta and place it in a baking dish. Pour the cream and bacon mixture over the pasta and sprinkle with the reserved cheese. Bake for about 15 minutes, until the sauce is bubbling and the cheese is golden and melted.