Slice the chunk of bacon into 7mm (0.28") square strips. This is a cut from the belly or side of the pork and also known as slab bacon.
Combine the whole egg, grated Parmesan cheese, milk and black pepper. Thoroughly mix the the ingredients in a bowl.
Place the crushed garlic into a pan. And pour in the extra virgin olive oil. Heat the pan on medium heat. When it begins to sizzle, reduce the heat to low and saute the garlic until aromatic.
Add the bacon. Continue sauting until the bacon is browned and it starts to grow more fragrant.
Pour in the white wine and swirl the pan. When the sauce is slightly thickened, turn off the burner.
Let’s cook the pasta. Boil about 0.7 percent of a large amount of salt water. The bacon and cheese both contain salt so a little less salt was added to the water. Submerge the spaghetti in the pot. Cook the pasta for 30 seconds less cooking time than shown on the package.
Now, the pasta is ready. Using tongs, place it into the pan. Turn off the burner of the pot and begin heating the pan again. Toss to coat the pasta with the sauce.
When the pasta is heated, place it into the bowl of the egg mixture. Toss to coat again. If the egg mixture doesn’t have the desired consistency, heat the bowl in the remaining hot water. Now it is ready.
Place the carbonara onto a plate. Top with the chopped spring onion leaves. Finally, sprinkle on the grated Parmesan cheese and black pepper.
This recipe will help to avoid overcooking the egg since the sauce is not heated in the pan.
If you like a richer version of the carbonara, use whipping cream and egg yolks instead of the milk and the whole egg.
Let's prepare the sauce. Combine the soy sauce, mirin, sake and grated garlic. Stir to mix.
Add the olive oil to a pan. Put in the coarsely chopped garlic clove. Turn on the burner and saute it on low heat. You can tilt the pan to submerge the garlic in the oil. When the garlic is golden brown, remove and set it aside.
Let's prepare the meat. Make numerous shallow cuts along the bottom of the steak. Then, make cuts perpendicular to the initial cuts, creating a grid pattern. Lightly season both sides of the steak with salt and pepper. You want to start with the meat at room temperature so take it out of the fridge 20 to 30 minutes prior to cooking.
Heat the pan on high heat. Remove the remaining garlic oil, leaving 1 teaspoon in the pan. Place the steak onto the pan. Cook the top side first so that you can present the beautifully browned side when served.
Brown the steak on high heat for about 1 minute and flip it over. Cook the bottom side on high heat for 10 seconds. Then, reduce the heat to low and cook for an additional 10 seconds. Remove and place onto a cooling rack.
Place the hot pan onto a dampened towel to slightly cool. If there are any burnt pieces, wipe them away with a paper towel. Then cover the steak with aluminum foil. Let it sit for about 5 minutes and allow the meat to reabsorb the juices.
Add the sauce to the pan. Reheat the pan and bring it to a boil. Stir to mix and reduce the garlic sauce until slightly thickened. Pour the sauce into a bowl.
Now, the steak has re-absorbed the juices. Cut the steak into smaller pieces. Allowing the meat to reabsorb the juices is important because it will help avoid losing the precious juices when cut.
Place the steak onto a plate along with the baby spinach and boiled mixed vegetables. Sprinkle on the fried garlic bits. Pour on the sauce and enjoy the delicious steak!
We used a cut from the bottom round but you can also use beef tenderloin or sirloin in this recipe.
Making the cuts on the bottom in a grid pattern will make the meat extra tender so everyone can enjoy the steak.