 | - 1.
- Cut the bacon into one-centimeter by three-centimeter rectangles. Slice the onion and peppers thinly. Cut the eringi lengthwise into six pieces, and then cut into roughly three-centimeter long pieces. Tear the shimeji apart by hand.
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| - 2.
- Cook the pasta according to the instructions on the package.
|
 | - 3.
- Pour the olive oil into a frying pan. Sauté the bacon over low heat until browned.
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 | - 4.
- Once the bacon is browned, add the eringi, shimeji, and onions, and then sauté. Season with salt and black pepper. Add the cream.
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 | - 5.
- Gently boil the sauce. Add the miso and adjust the flavor with pasta water.
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 | - 6.
- Add the cooked pasta and sliced peppers to the sauce, and then stir. Season with salt and arrange on a plate.
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 | - 7.
- Place a soft-boiled egg in the center of the pasta. Season with black pepper and serve.
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