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20minutes
Put (A) and (B) in a bowl and mix with a whisk.
Prepare boiling water in a pan and boil the pasta.
In a frying pan, add oil and fry the sliced garlic over low heat.
Add onions cut to a thickness of 5 mm, width 1 cm, and length 3-4 cm, and thick-sliced bacon cut to an appropriate size, and fry over medium heat.
Next, add butter, stir-fry for about 1 minute and 30 seconds, add flavor, and turn off the heat.
Put 2 drained in hot water in the frying pan of 3 and mix.
Taste and add a little extra salt if necessary.
Add 1 and heat in a frying pan.
Put the pasta on the plate first and sprinkle the sauce last.
Sprinkle and serve parsley chopped from above.
・ Fettuccine's tagliatelle, also known as tagliatelle, is a pasta that looks like kishimen and is cut into strips with a width of about 7 mm.
・ Wide pasta is recommended for carbonara as it involves cream.
・ Boil the pasta according to the displayed time.
・ Add and fry the ingredients before the garlic is colored.
・ When the bacon is slightly colored and the onions are tender, add butter.
・ In step 4, the sauce is entwined and finished by preheating without passing through the heat.
・ If you like, sprinkle with Balmesan cheese.
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