Chop bacon into small pieces. Separate or cut mushrooms into small pieces.
In a pot, boil 1 quart of water. When boiling add 2 teaspoons kosher salt and pasta; cook for 2 minutes shorter than Package directions.
Heat a skillet over medium heat, brown bacon. Add mushrooms; cook until brown. Remove the bacon and mushrooms from the skillet. Reduce the heat to low. Add garlic oil (including pieces of garlic) and red pepper flakes; cook for about 2 minutes or until fragrant**. Return the bacon and mushrooms, and add 1 Tablespoon of the Boiling water from Pasta pot and Japanese Pasta Sauce. Shake the skillet to emulsify the sauce.
Add the spaghetti to the skillet. Toss well to combine. Let it rest for a few minutes to allow the sauce to coat the pasta.
Serve with fresh grated Parmigiano Reggiano cheese
*Be careful not to burn or over-brown the garlic because it will taste bitter.
Put olive oil and garlic into Jam Jar.
You can keep in refrigerator for about 1-2 months.