Cut the eggplant in half lengthwise, then slice diagonally into 7mm pieces. Trim the root of the shimeji mushrooms and separate them into bite-sized pieces. Thinly slice the garlic.

Cut the bacon into 1cm wide strips.

Boil water in a pot, add salt (1/3 tsp), and cook the spaghetti according to the package instructions. Drain the water.

Heat olive oil in a frying pan over medium heat. Add garlic and chili flakes, cooking until fragrant. Add bacon, eggplant, and shimeji mushrooms, and sauté until softened.

Add the butter soy sauce seasoning ingredients to the pan and mix well. Toss in the cooked spaghetti and combine thoroughly.