Trim the root of the shimeji mushrooms and separate them into bite-sized pieces. Trim the root of the eringi mushroom, slice it into thirds horizontally, then halve vertically, and thinly slice. Mince the garlic.

Cut the bacon into 1cm wide strips.

Mix all the cream sauce ingredients (heavy cream, eggs, Parmesan cheese, salt, and pepper) in a bowl.

Boil water in a pot, add salt (not listed in ingredients) and spaghetti. Cook according to package instructions, then drain.

Heat olive oil in a frying pan over medium-low heat. Add garlic and sauté until fragrant. Add bacon, shimeji, and eringi mushrooms, and cook until the mushrooms soften.

Add the cooked spaghetti to the pan and toss to combine. Turn off the heat and mix in the cream sauce until evenly coated.