Steps

1. Finely chop 1 clove of garlic (approx. 5g). Crushing it with the flat side of a knife or with a tray helps release its aroma.
   🕒 03:12
2. Slice 35g bacon and prepare 40g cheddar cheese.
   🕒 03:53
3. Crack 1 egg on a flat surface and beat well until the whites are fully incorporated, making a beaten egg.
   🕒 04:02
4. Add 1 tbsp olive oil to a frying pan and, starting from cold, sauté the chopped garlic and bacon over low-medium heat. Sauté until the garlic is fragrant but not yet burnt. 【Tip!】 Sautéing the bacon first helps render its fat, which will make the pasta delicious. Be careful not to burn the garlic.
   🕒 05:05
5. Add 350ml water, 1/3 tsp salt, and 4 dashes MSG(Ajinomoto) to the pan and bring to a boil. 【Tip!】 The umami of MSG(Ajinomoto) and bacon creates a synergistic effect, providing deep richness even without a large amount of cheese.
   🕒 05:50
6. Once boiling, add 100g of 1.6mm pasta, gently pushing it into the pan as the ends soften.
   🕒 06:44
7. Boil for 7 minutes over medium heat, allowing the liquid to evaporate. If too much liquid remains, slightly increase the heat midway to adjust.
   🕒 07:19
8. After 7 minutes, when most of the liquid has evaporated, turn off the heat. Add 40g cheddar cheese and melt it in with the residual heat. 【Tip!】 Turning off the heat before melting the cheese prevents the sauce from separating.
   🕒 09:30
9. Add all the beaten egg and mix vigorously with the residual heat to cook the egg into a thick, semi-cooked consistency. If you feel it's not cooking enough, adjust by heating on very low heat. 【Tip!】 Carbonara is a semi-cooked egg pasta, not raw egg pasta. The best state is when the egg sauce fully coats the noodles. If it's too watery, it's a failure.
   🕒 10:04
10. Serve on a plate and finally sprinkle with black pepper to taste to complete.
    🕒 10:30