Make the carbonara sauce. Break 8 eggs into a bowl and let sit until room temperature.
Add the milk, heavy cream, and Parmesan cheese to Step 1. Gently mix together. Break apart any lumps of cheese beforehand.
Add salt and pepper to Step 2 and the sauce is complete. Don't use too much salt at this point as bacon and the boiling pasta water will be added later.
Prepare the whole pepper to use for garnish. Roughly crush the pepper with the side of a kinfe.
Slice the block of bacon into 5 mm strips.
Crush the garlic with the side of a knife. Place olive oil and the crushed garlic in a cool frying pan. Turn the heat to low and patiently heat until the flavor of the garlic permeates the oil.
Boil the pasta. Add 1% of salt to a large amount of water (1 L water : 10 g salt). Cook the pasta until 1 minute less than what is stated on the package.
Add the bacon to the frying pan and cook until crispy. Once the bacon has cooked, remove the garlic. Pour in the white wine and cook off the alcohol.
Add the boiling water from the pasta. Scrape off the yummy pieces of meat that get stuck to the frying pan with a rubber spatula. Turn the heat off until the pasta has finished boiling.
Add the al dente pasta to the frying pan from Step 9. Turn the heat to low and coat the delicious bacon flavored sauce with the pasta.
Turn off the heat and pour in the carbonara sauce. Coat with the noodles completely. Even though this part just uses residual heat, if it's too hot the egg will cook, so toss the sauce and noodles quickly.
Arrange on a plate and top with the crushed pepper. Enjoy!
Story Behind this Recipe
Refer to the video for tips!
●If you think the thickness of the sauce is a little bit too watery, then it's perfect. ●If the heat is too high, the eggs will become scrambled, so watch out!