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20minutes
Finely chop the bacon. Cut the garlic in half, peel and chop it into small pieces. Cut the pepper into slices.
Put garlic, chili and olive oil in a frying pan and tilt the frying pan over low heat. Break the egg into a bowl. When the garlic smells and changes color, add bacon. When the bacon smells, turn off the heat.
Melt the egg, add the fish sauce and kelp soup stock and mix. Put bacon garlic oil in a frying pan and emulsify with a blender.
Boil the pasta. Put the boiled pasta in a colander, drain it into an emulsified bowl, and mix well. Mix until thickened and entwined with pasta, sprinkle with black pepper on a plate and it's done.
Cut the bacon into small pieces as it becomes a seasoning.
If you cut the garlic in the middle, the skin will peel off cleanly.
A whole egg will have a lighter finish, even if it is thicker than the yolk.
When finished at 62 ° C to 65 ° C, it is neither loose nor boiled.
When using a hot water bath, it is recommended to put a cloth or towel in it as it will slow down the fire.
When using a hot water bath, it will harden from the outside, so it is recommended to mix it by peeling it off with a rubber spatula.
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