carbonara with a japanese twist

Some days, a girl just needs some Italian. Or more specifically, a salted cream explosion of al dente spaghetti goodness scattered with juicy bacon bits. Yeaaaa it's carbonara. 

This recipe includes the slight Japanese twist of adding konbu-cha, which gives great depth to the salty overtones to create a more vibrant flavour, but if you don't have it you can always leave it out.

Ingredients (serves 2)
♥ 180g spaghetti
♥ 2 knobs of garlic
♥ 3 slithers of bacon

{Sauce}
♥ 100ml fresh cream (whippable type) [生クリーム(ホイップ可)]
♥ 100ml milk
♥ 2 egg yolks
♥ A sprinkle of black pepper and parmesan cheese

{Seasoning}
♥ A pinch of konbu-cha [昆布茶] or konbu-dashi [昆布だし]
♥ 1 teaspoon salt

+ optional: half-boiled egg [温泉卵]

1. Put the pasta on to boil for 10 minutes.
2. Grate the garlic and cut up the bacon into strips.
3. Mix the sauce ingredients.
4. Heat olive oil in a frying pan and add the garlic. When fragrant, add the bacon.
5. Add the drained spaghetti and sauce. 
6. Sprinkle the seasoning, black pepper and place a half-boiled egg on top if you wish.