Prepare the water for cooking pasta. Please remember to add salt.
I use 22cm le creuset pot.

Peel the skin. Slice some lotus root for the chips. (Very thinly sliced) Chop rest of the lotus roots into small cubes.

Tear apart the mushrooms into bite size.

Slice a scallion diagonally. Separate green and white parts.

Mix cheese and eggs in one bowl.

Once cooking water is boiled, start cook your spaghetti.
Cooking time -3 mins. E.g. if cooking time is 10mins, cook 7 mins.

Prepare sauce.

Make lotus root chips. Heat the pan and pour some oil to fry lotus root. Once it’s crispy take those out. Set aside.

In same pan, add chopped lotus roots and cook them until crispy. These will give you the burnt bacon bits.

After lotus roots are crisped, add mushrooms and white parts of scallion and cook throughly.

When spaghetti is cooked, keep 1 cup of cooking pasta water and drain. Put spaghetti into egg and cheese batter bowl and mix well until every spaghetti is coated.

Put pasta water and miso into a pan and stir well until all blended.

Pour egg coated pasta into the pan and cook until the sauce got thickens.

Sprinkle some black pepper and green parts of scallion.

Plate spaghetti and topped with lotus roots chips.

Adjust your amount of cheese to your liking. I add 1 cup of graded parmigian cheese.