Japanese Naples pasta (my late-night cafeteria) is a delicious recipe

Ingredients

1200gwater(boiledBurmese)2teaspoonssalt15gramsofoil200gItalianLaiMa(longstraightpaste,spaghetti)60gonion,chopped(about3cm)15gofcream100gFrankafurterbelly,sliced(approx.0.5cm)

150gfreshmushrooms,sliced(approx.0.5cm)160gtomatosauce120gtomatojuice60ggreenpepper,chopped(about4cm)2teaspoonsblackpeppergrits

Tabascopepperwater(tabasco),lessPamarsoncheesepowder,lessFreshbasilis,please,chopped

Cooking Instructions

1 Put the water into the main pot and heat it at 13 minutes/100Â°C/speed1.

2 Remove the measuring cup, add 1 teaspoon of salt, 5g of oil and Italian from the main pot cover, cook at 6 minutes/100Â°C/reverse speed1, and drain the Italian amount of water in a steaming pot for later use.

3 Place the onion in the main pot, chop it at 3 seconds/speed5 and scrape the ingredients to the bottom of the main pot using a spatula stick.

4 Add 10g of oil and cream and stir-fry at 3 minutes/120Â°C/speed1 until fragrant.

5 Add the fragrant belly and mushroom slices and stir-fry at 5 minutes/120Â°C/spoon.
6 Add the tomato sauce, tomato juice, green pepper, 1 tsp salt, black peppercorns and Sichuan-soaked spaghetti, stir-fry at 4 minutes/100Â°C/reverse speed1, put on a plate, drizzle with Tabasco chilli water, sprinkle with cheese powder and crushed basili and enjoy.