Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until cooked al dente or according to the package directions.
Brown the mushrooms by melting the butter in a large skillet over medium high heat. When hot, add the mushrooms and cook, flipping as needed, until golden and brown. Remove from the pan and set aside.
In the same pan, add the chopped bacon/pancetta/guanciale. Cook until crisp and rendered over medium heat. When brown and crispy, remove from the pan, reserving the rendered fat. Set the crispy bacon/pancetta/guanciale aside.
Take the pan off the heat, then add Bachan’s Black Garlic Japanese Mayo, grated parmesan, and plenty of freshly cracked black pepper. Stir to combine with a silicone spatula or whisk. The mixture will be very thick but will thin out with hot pasta water. Add 1/4 cup pasta water and whisk. Add more pasta water as needed to form a smooth and glossy sauce.
When the pasta is cooked, use a pair of tongs to add it directly to the rendered fat reserved in the skillet. Toss until all the strands of pasta are glossy and coated with fat. Add more pasta water if needed.
When the pasta is sauced perfectly, add the bacon and mushrooms, toss to coat, then serve and enjoy immediately, topping with more parmesan and extra freshly ground black pepper if desired.
ingredients
•1/2 lb spaghetti •2 tbsp butter •4 oz mushrooms, sliced •4 oz bacon, pancetta, or guanciale, chopped •1/4 cup Bachan’s Black Garlic Japanese Mayo •1 cup grated parmesan cheese •freshly ground black pepper
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