Recipe for Spaghetti Carbonara (Japanese-style Carbonara Pasta)

👉Pasta

80gr Spaghetti
1000 ml Water
7 gr Salt to make salt water with a concentration of 0.7%

👉Sauces and Other Ingredients

1Egg
1 tbsp Grated Parmesan Cheese
1 tbsp milk
Black pepper crushed coarsely
1/2 tbsp Extra Virgin Olive Oil
30 grams of whole Bacon slabs
1 clove Garlic crushed
1 tbsp White Grapes

👉Toppings

15 gr Regular onion leaves finely sliced
Parmesan cheese shredded
Black pepper crushed coarsely

👉Step by Step

Cut the bacon thinly into 7 mm (0.28 inch) squares. This is bacon made from cut pork belly, also known as slab bacon.
Combine egg, grated Parmesan cheese, milk and black pepper. Shake well.
Place a clove of crushed garlic in the pan. Pour in extra virgin olive oil. Turn on the stove over medium heat. When the garlic begins to sizzle, reduce the heat and saute the garlic until it smells good.
Add bacon. Sauté again until the bacon is browned and fragrant.
Pour the white wine and then distribute it. When the sauce starts to thicken, turn off the stove.
Let's cook pasta. Bring water to a boil with a salt content of about 0.7%. Bacon and cheese are salty ingredients, so you don't need to add too much salt to the water to boil the pasta. Place the spaghetti in the pan. Cook the pasta as usual, but reduce the cooking time by 30 seconds from the cooking time written on the box.
Now, the pasta is done. With food tongs, place the pasta into the pan. Turn off the stove under the pan where you boil the pasta, then turn on the stove to reheat the pan. Combine the pasta with the sauce.
When the pasta is hot, place it in the bowl with the egg mixture. Mix again. If the egg mixture is not overcooked, heat the bowl over a pot of hot water (used to boil the pasta) until it reaches the maturity you like it. Now, the pasta is ready to serve.
Serve the carbonara on a serving plate. Add the green onion slices. Finally, sprinkle with grated Parmesan cheese and black pepper.

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