Soy Sauce Flavored Creamy Pasta with Mushroom and Bacon

Break the shimeji mushrooms into bite size and cut the king oyster mushrooms into a little smaller than bite size. Cut the bacon into 1.5 cm slices, slice the garlic into 4. Boil the pasta.

Pour olive oil in a pan and heat garlic until fragrant. When the olive oil is aromatic from the garlic, remove the garlic and add bacon. Add mushrooms and continue stir frying. Season with salt and pepper. Then add cake flour to coat and stir fry quickly.

Add heavy cream, milk and soup stock cube to the pan from Step 2. Add soy sauce when it starts to boil. Once the sauce has thickened, season with salt and pepper, then it's done.

Drain the pasta in a sieve and transfer to a serving plate with the cream sauce from Step 3 then it is done. It's also good when you sprinkle coarsely ground black pepper or parsley for topping too if you like.

You can add pasta to the cream sauce in the pan and mix before serving. Make it either way you like.