Steps

1. Finely chop 10g garlic. 【Tip!】 The finer you chop it, the stronger the aroma. If you want to suppress the aroma, just crush it.
   🕒 00:53
2. Roughly chop 1 long green onion (120g). Use the green part too. 【Tip!】 Cutting the ingredients finely creates a sense of unity throughout the pasta.
   🕒 03:19
3. Heat 2 tbsp olive oil in a frying pan and sauté the minced garlic.
   🕒 04:48
4. Add the long green onion and sauté until it becomes sweeter.
   🕒 05:10
5. Add 80g bacon and sauté until lightly browned.
   🕒 05:41
6. Once sautéed, transfer to a separate tray.
   🕒 06:31
7. In the same frying pan, add 480cc water, 2 tbsp sake, 1 tsp salt, and 12 dashes MSG(Ajinomoto), then bring to a boil.
   🕒 06:42
8. Once boiling, add 200g of 1.4mm pasta and simmer over medium heat.
   🕒 07:15
9. Simmer for about 5 minutes, reducing until most of the liquid is gone.
   🕒 09:03
10. When the liquid has reduced to about 3-4 tbsp and becomes a thick sauce, return the sautéed bacon and long green onion to the pan and toss with the pasta.
    🕒 13:38
11. Finally, add 2 tsp sesame oil and black pepper to taste, then mix everything together.
    🕒 14:00
12. Serve on a plate.
    🕒 14:35