Cut the king oyster mushroom in half lengthwise, then slice thinly at an angle. Trim the root of the shimeji mushroom and separate into small clusters. Mince the garlic after removing its core.

Cut the bacon into 1cm wide strips.

Boil water in a pot, add salt (not listed in ingredients) and cook the spaghetti according to package instructions. Reserve 2 tbsp of pasta water and drain the rest.

Heat olive oil and garlic in a frying pan over low heat until fragrant. Add the bacon and sauté briefly. Add the king oyster and shimeji mushrooms, cooking over medium heat until softened.