Bring a large pot of salted water to a boil. Add spaghetti, follow directions on package for cook time. Reserve 1 cup of pasta water before draining. Drain and set aside.

In a small pot over medium heat, whisk together the water and cornstarch. Once combined, stir in the olive oil, nutritional yeast, kala namak, and turmeric.

Increase the heat to medium-high and whisk for 3-5 minutes until the sauce thickens.

In a medium bowl, whisk together soy sauce, olive oil, maple syrup, and liquid smoke. Add the sliced baby bella mushrooms and stir to coat. Marinate for 20 minutes.

Drain excess marinade. In a large pan over medium-heat, add the mushrooms in an even layer. Stir occasionally until crispy on both sides, about 5-8 minutes. Once done, place on paper towels to soak up any excess liquid.

Add the cooked pasta back into the large pot. Add the carbonara sauce and the mushroom guanciale (bacon). Top with parmesan cheese and combine until cheese is melted. Re-heat on the stove if the ingredients have cooled down (as needed). Add reserved pasta water as necessary.