Steps

1. Trim the ends of the spinach (1/2 bunch) and cut into bite-sized pieces. Separate the stems and leaves. (Key Tip) Soaking the ends in water prolongs freshness and improves texture.
   🕒 00:15
2. Finely mince 1.5 cloves of garlic. (Key Tip) Use fresh garlic for a strong flavor, or tube garlic for a subtle richness.
   🕒 00:52
3. Cut the bacon (30g) into easy-to-eat small pieces.
   🕒 01:15
4. Bring a large pot of water to a boil. Add salt until the water tastes slightly strong, and start boiling pasta for 2 servings. (Key Tip) The saltiness is crucial to prevent the pasta from tasting bland.
   🕒 01:32
5. Heat 1.5 tbsp of olive oil in a frying pan over low heat. Add the minced garlic and slowly extract its aroma.
   🕒 01:51
6. Once the garlic is evenly heated, add the bacon and stir-fry to release its savory flavor.
   🕒 02:11
7. When you can smell the fragrant garlic, add 2 tbsp of white wine and let the alcohol evaporate.
   🕒 02:22
8. Once the alcohol has evaporated and the wine's flavor has concentrated, turn off the heat.
   🕒 02:32
9. Add 8 tbsp of pasta cooking water to prevent further cooking.
   🕒 02:37
10. Add the spinach stems, 1 tbsp of soy sauce, 1 tsp of Hondashi (Bonito Stock Granules), and 1/2 tsp of MSG (Umami Seasoning). Mix using residual heat to create the pasta sauce base.
    🕒 02:44
11. 30 seconds before the pasta is done boiling, start heating the pasta sauce base over medium heat.
    🕒 03:13
12. Once the sauce is boiling well, add 20g of butter, the drained pasta, and the spinach leaves. (Key Tip) Placing the butter at the bottom ensures it melts completely and blends well.
    🕒 03:19
13. Mix everything together to combine.
    🕒 03:46
14. Once the butter has melted completely, it's ready. Plate and serve.
    🕒 03:56