Trim the root of shimeji mushrooms and separate them. Mince the garlic after removing its core.

Cut the bacon into 1cm wide strips.

In a bowl, mix the ingredients for the carbonara sauce (eggs, parmesan, milk, salt, and pepper).

Boil water in a pot and cook the somen noodles according to package instructions. Rinse under cold water and drain well.

Heat olive oil and garlic in a frying pan over low heat until fragrant. Add bacon and sauté briefly, then add shimeji mushrooms and cook for 2 minutes over medium heat until softened. Add the noodles and stir-fry briefly.

Turn off the heat and add the carbonara sauce. Mix well to coat the noodles evenly.