Heat the cooking oil in a pan the spread the ground pork in the hot oil. Cook over high heat just until no longer pink.
Lower the heat to medium. Add the dried shrimps, shallot, garlic, ginger and chilies. Saute until the mixture is almost dry.
Add the taro leaves. Pour in a cup of coconut milk. Drizzle in fish sauce. Bring to a gentle boil, pushing down the taro leaves to submerge in the liquid.
Cook the laing uncovered over medium heat, stirring occasionally, until the coconut milk has been absorbed. Taste. If the taro leaves are still not tender enough, add the rest of the coconut milk. Add more fish sauce, if needed. Continue cooking until the taro leaves are tender and the mixture is quite dry.
The laing is cooked at this point but very strongly flavored. Add the full cream milk, stirring it in, to make the flavors milder and to thin out the laing so it is easier to toss with the pasta.
Off the heat, take the cooked spaghetti and add to the laing. Toss until blended.
Ladle the laing spaghetti into bowls. Sprinkle with grated Parmesan and, optionally, sliced bird's eye chilies, before serving.