This time, we've combined Carbonara with Kutaniyaki pottery. We will also introduce the recipe, so please take a look.
The ingredients are just bacon, cheese, eggs, and dried spaghetti noodles. (Excluding seasonings)
Fry the thinly sliced bacon in a pan with some oil until it's browned.
Add about 350ml of water to the pan with the browned bacon and bring it to a boil. At this time, also scrape off any browned bits from the bottom of the pan with the water.
Once boiling, add the spaghetti. As shown in the image, pushing it down from the top will allow it to fit neatly into the pan.
Add a pinch of salt. After this, we'll add what's referred to as "consommé" in Japan - probably what's known as bouillon over here. The saltiness can vary depending on the cheese and bouillon used. Adjust to your preference. For this recipe, I added two pinches in total.
Add the granulated bouillon. As the boiling liquid gradually reduces, adjust the pasta's texture and the amount of liquid.
Once the liquid level looks like the image, turn off the heat.
Add the prepared mixture of egg and cheese. For this step, I believe using grated cheese is the best option. However, for this recipe, we have substituted with powdered cheese. Please use your preferred cheese.
Finally, add a bit of olive oil and mix to emulsify. If you find the mixture a bit watery at this point, try cooking it over low heat while stirring for a brief moment.
Plate the dish, and generously sprinkle black pepper on top.
Enjoy with your favorite beverage!
