Heat up a saucepan with water on high heat until it starts to boil. Add the spaghetti to the saucepan and let it boil for 12 min until al dente. Transfer the spaghetti into a colander and drain dry.

In a small frying pan, pan fry lardons until cooked and browned. No oil needed as they cook and produce oil on their own. Fry for longer if you like them crispy. Set these aside for later.

In a separate deep frying pan / wok, melt the butter and add minced garlic on a low heat and fry until fragrant.

Add the sliced mushrooms. Add black pepper and cayenne pepper and mix until the mushrooms are covered.

Add oyster sauce, fish sauce, maggi seasoning, and sugar and stir until mixed.

Mix all the pasta into the sauce until well absorbed and serve. Top with lardons and cheese and enjoy!