Cut spinach, bacon, and shimeji mushrooms into bite-sized pieces. Thinly slice the garlic.
Put oil in an unheated frying pan, and add the thinly sliced garlic. Heat over low flame until the garlic starts to brown. Once the color turns golden, remove from the oil.
Fry the bacon in the oil. When it starts to get juicy, add the spinach and shimeji mushrooms, then season with salt and pepper, and finally melt in butter.
Dissolve dashi stock granules in about 50 ml of hot water, and add soy sauce (1), then add it to the stir-fried ingredients in Step 3. Remove from heat until pasta is finished boiling.
While preparing ingredients in Step 1, boil water for the pasta. Refer to boiling time instructed on the packet.
Add the pasta and garlic to the stir-fried ingredients in the frying pan from Step 4, and heat for a few minutes, then add 1 teaspoon more of soy sauce (adjust to taste), and serve. Season with salt and pepper to taste.
Story Behind this Recipe
Once, I was making bacon and spinach stir-fry, then I decided to add pasta. Now it's our family's standard fare.