Add 3 liters of water into a large pot and start to bring it to boil. This is the water to be used for cooking the pasta. Once the water is beginning to boil add 2 tablespoons of salt (this amount is equal to 1% of the weight of the water).
The amount of salt used in Step 1 will also add flavor. Please make sure to measure out the salt carefully. When the pasta water comes to a boil, turn the heat down very low to have it ready to go.
Cut and prepare each of the (B) ingredients as noted in the ingredient list.
Add all of the (A) ingredients into a bowl and mix well.
Put the olive oil, garlic, bacon and takanotsume into a cold frying pan and cook over a low heat. *The fragrance of each of the ingredients will transfer to the oil.
When the garlic in the frying pan from Step 5 turns a light beige color, add the onion, salt and pepper and fry over a medium heat.
When the onion from Step 6 becomes translucent, add the tomato and soup stock cube. Fry over a medium heat while crushing the tomatoes and occasionally mixing.
When the tomatoes in the frying pan from Step 7 have become very soft, remove from the heat. At the same time add the pasta to the water from Step 2 and boil.
When the pasta is cooked to al dente, drain the water and add the pasta to the frying pan in Step 8. Heat over a low-medium heat and coat the pasta with the ingredients.
Add all of the ingredients in the frying pan in Step 9 to the bowl in Step 4 and mix well.
Add hot water into a separate bowl in advance and place the bowl from Step 10 on top to create a double boiler. Warm the ingredients and mix well.
If you heat the sauce as described in Step 11, the egg in the sauce won't become lumpy and it will become a thick and rich sauce.
Once the sauce in Step 11 looks good, place it onto a plate, add plenty of black pepper and you're done!
The rich sauce with the flavor of tomato is really delicious. Of course, I also love the crisp texture of the bacon.
Try it out for yourself and taste how delicious it is...
This is a version that I made with the same ingredients, except that I used 2 tomatoes. This is also delicious. Please try making your own version according to your taste...
Here's a recipe for "Standard Authentic Carbonara". Recipe ID: 868941.
This is a carbonara without the heavy cream and milk, using only egg. (Recipe ID: 1343642). Please try this "Rome-style Authentic Carbonara".
Story Behind this Recipe
I love carbonara so I often make different versions. This version seemed popular so I decided to submit this recipe.
If you leave the bowl over the double boiler alone too long, the egg around the edges of the bowl will begin to harden so please mix constantly. The amount of salt you add to the pasta water will affect the flavor so please make sure to carefully measure out the amount of salt.