Steps

1. Rinse the chilled eggs under tap water, then soak them in warm water to remove the chill.
   🕒 00:18
2. Separate the yolk and white of one egg for topping later.
   🕒 00:40
3. Cut the bacon (40g) into bite-sized pieces.
   🕒 02:29
4. Place the cut bacon into a small frying pan.
   🕒 03:01
5. Add 1.5 tbsp olive oil to the frying pan.
   🕒 03:05
6. Bring water to a boil for cooking the pasta.
   🕒 03:16
7. Add 2 tsp salt to 1 liter of boiling water to create a 1% salt solution.
   🕒 03:21
8. Prepare a bowl, crack in the chilled eggs, and whisk them thoroughly. (Key Tip: Cold eggs can easily overcook, so warming them slightly in warm water helps them cook gently from the pasta's residual heat. Whisk until no streaks of egg white remain.)
   🕒 03:37
9. In a separate container, combine 0.5 tbsp cooking sake, 0.5 tbsp mirin, 1 tsp soy sauce, and 0.5 tsp sugar to make the sauce mixture.
   🕒 04:13
10. Add 100g pasta to the boiling salted water and cook for 30 seconds less than the package's suggested cooking time.
    🕒 05:31
11. Two minutes before the pasta is done, place the bacon in the frying pan over low heat.
    🕒 05:51
12. Slowly cook the bacon over low heat, flipping occasionally until both sides are browned. (Key Tip: Do not use high heat, as the bacon will burn. Maintain a low heat.)
    🕒 05:52
13. Drain the cooked pasta and quickly add it to the bowl with the whisked eggs.
    🕒 06:15
14. Thoroughly mix the pasta and eggs, allowing the residual heat from the pasta to cook the eggs. (Key Tip: Ensure the eggs are evenly coated with the pasta for proper cooking.)
    🕒 06:21
15. Turn off the heat under the bacon. Add the sauce mixture to the frying pan with the cooked bacon.
    🕒 06:36
16. Allow the alcohol to evaporate using the residual heat of the pan.
    🕒 06:43
17. Pour the prepared sauce over the pasta mixed with eggs.
    🕒 06:48
18. While the sauce is still hot, mix everything thoroughly.
    🕒 07:04
19. While the sauce is not yet fully coating the noodles, add 2 tsp dashi powder (or 4g bonito flakes and 4 shakes MSG) and mix. (Key Tip: Adding the dashi powder at the end allows its aroma to spread and tantalize your appetite. It also thickens the sauce and helps it cling to the noodles.)
    🕒 07:17
20. Lightly wipe the frying pan used for the sauce with a paper towel, add a little oil, and fry the separated egg white. (Key Tip: Topping with fried egg white adds a pleasant textural contrast.)
    🕒 07:49
21. Plate the finished Japanese-style Carbonara.
    🕒 08:04
22. Top with the fried egg white and sprinkle with Parmesan cheese.
    🕒 08:23