Step 1

Thinly slice mushrooms, garlic and bacon. Dice onion.

Step 2

Bring large pot of water to a boil. Cook fettucine to al dente according to package instructions (about 8 minutes) and drain, reserving 1/2 cup pasta cooking water.

Step 3

Heat butter in a saucepan over medium high heat, add sliced bacon to pan. Cook for around 4 minutes until slightly crispy.

Step 4

Add diced onion and mushroom to pan and sauté until onion is translucent, about 3-4 minutes.

Step 5

Add garlic to pan and sauté until fragrant, about 1 minute.

Step 6

Add heavy cream and doenjang to pan. Stirring to melt the paste. Reduce heat to medium low allow to reduce slightly about 2 minutes.

Step 7

Add pasta to sauce along with 1/4 cup pasta water. Toss to coat, adding up to 1/4 cup more pasta water if sauce is too dry.

Step 8

Remove from heat and add parmesan cheese. Toss to coat.

Step 9

Serve pasta topped with radish sprouts and pepper.