Boil water in a pot, add 1/2 tsp salt, and cook spaghetti for 8 minutes or until al dente.

Heat olive oil in a pan, add minced garlic, sliced garlic, and chopped onion. Sauté until fragrant.

Add chopped bacon, oyster mushrooms, and cocktail shrimp to the pan. Stir-fry until cooked.

Pour 150-200ml milk into the pan and reduce heat to low.

Add a slice of cheddar cheese and stir until melted.

Adjust the sauce consistency with grated Parmesan cheese. Add more milk or pasta water if too thick.

Transfer the cooked spaghetti to the pan and mix well with the sauce.

Season with black pepper or herb salt to taste.