Steps

1. Peel 10g of garlic and grate 5g each.
   🕒 02:53
2. Finely chop 1/4 onion (60g).
   🕒 03:03
3. Finely chop 35g of bacon.
   🕒 03:19
4. Add 1 tbsp olive oil and the grated 5g of garlic (for sautéing) to a frying pan and heat over low heat.
   🕒 06:28
5. Before the garlic becomes fragrant, add 1/4 onion (60g) and sauté over medium heat.
   🕒 06:56
6. Add 35g of bacon and sauté until the onion is translucent.
   🕒 07:18
7. Add 1/2 can (200g) of canned tomatoes and simmer, crushing the tomatoes with a wooden spoon to evaporate moisture. [Pro Tip!] Thoroughly simmer the tomatoes to evaporate moisture and concentrate the umami. The key is to reduce it to a paste-like consistency.
   🕒 07:44
8. Once the sauce has thickened, add 350cc water, 1/3 tsp salt, 2/3 tsp doubanjiang, and 6 dashes of MSG(Ajinomoto). [Pro Tip!] Doubanjiang adds depth and umami as a substitute for chili peppers. MSG(Ajinomoto) enhances the tomato's umami without overpowering it.
   🕒 12:59
9. Once boiling, add 100g of 1.4mm pasta to the pan, twisting it in, and coat thoroughly with the sauce.
   🕒 14:26
10. Simmer over medium-high heat for approximately 5 minutes, the pasta's cooking time, allowing the liquid to evaporate. [Pro Tip!] Adjust the heat while monitoring the liquid amount, ensuring the liquid is completely gone in 5 minutes. The pasta starch will dissolve, creating a cohesive sauce.
    🕒 15:07
11. Just before the pasta is done, when about 30 seconds remain, add the grated 5g of garlic (for finishing), 2 tsp olive oil, and salt to taste, and toss well to combine. [Pro Tip!] Adding garlic and olive oil at the end results in a highly fragrant finish.
    🕒 19:10
12. Once everything is well combined, plate and serve.
    🕒 20:42