Steps

1. Peel 15g garlic, lightly crush, then finely chop.
   🕒 05:10
2. Cut 30g bacon into bite-sized pieces.
   🕒 05:50
3. Add 1 tbsp olive oil to a frying pan, then add the cut 30g bacon and chopped 15g garlic. Sauté slowly over low heat. 【Tip!】 Sauté slowly over low heat to bring out the aroma without burning the bacon and garlic.
   🕒 06:06
4. Once the bacon is crispy and fragrant, add 1 red chili pepper, sauté lightly, then remove from heat. 【Tip!】 Red chili peppers become bitter if burnt, so sauté lightly and then remove from heat.
   🕒 07:15
5. Boil 1L water in a pot, then add and dissolve 1 and 1/2 tsp salt. 【Tip!】 Boiling pasta in 1% salted water ensures the noodles are well-seasoned. The guideline is to taste it and find it slightly salty.
   🕒 09:11
6. Add 100g of 1.6mm pasta to the boiling salted water and cook for 1 minute less than the package directions, until al dente with a slight bite (approx. 6 minutes). 【Tip!】 Cooking the pasta al dente ensures it will be perfectly al dente when combined with the sauce.
   🕒 09:49
7. Once the pasta is cooked, set aside 1 ladleful (about 4 tbsp) of the pasta water.
   🕒 11:23
8. In the frying pan that was removed from heat, add the reserved pasta water, "Kore! Uma!! Tsuyu" 2 tsp, and chicken stock 1/2 tsp, then place over low heat.
   🕒 11:34
9. Once the sauce is warm, crack in 2 eggs and immediately use chopsticks to lightly break up the whites and yolks, mixing gently. 【Tip!】 Avoid overmixing the eggs; keeping the whites and yolks slightly separate will create a more substantial and delicious texture.
   🕒 11:57
10. Add the cooked pasta to the sauce in the frying pan, along with the pre-sautéed bacon, garlic, and red chili pepper. Toss well to combine.
    🕒 12:18
11. Plate the dish, then drizzle with olive oil to taste and sprinkle with dried parsley to taste.
    🕒 12:57