Serious Napolitan

Bring a pot of water to a boil for the pasta. Prepare 200g of spaghetti (1.4mm fedelini) and remove the germ from the garlic.

Add olive oil to a frying pan and add the garlic. Draw out the aroma slowly over the lowest possible heat, barely more than a pilot flame.

Add the diced tomatoes and a pinch of sugar to cut the acidity. Simmer into an all-purpose tomato sauce.

Dice the bacon, then cut the onion.

Sauté the bacon and onion in a separate frying pan. Control the heat and temperature by opening and closing the lid.

Add the 1.4mm fedelini to the boiling water. Put it in as is without spreading it out, so it doesn't stick out of the pan and scorch.

Sauté the ingredients thoroughly and season lightly with rock salt and pepper. Longer cooking brings out the sweetness of the onion, so whether to keep some crunch is up to you.

Add 10g of butter for flavor, then add 100g of ketchup. Add a generous amount, since starting with too little means it reduces away.

Drain the cooked pasta in a colander and let it cool. Boiling it slightly past the usual 5 minutes suits this dish.

Transfer the pasta to the frying pan, add olive oil, and toss vigorously over high heat. Press the ketchup against the surface of the pan to caramelize it before tossing it through.

Adjust the seasoning with Japanese dashi instead of water, and plate the ketchup pasta. Serve the tomato sauce made earlier alongside, plating the ketchup-flavored and tomato-sauce-flavored portions separately.

Make an omelette with 2 eggs. Add a little olive oil and, taking the pan off the heat, tap and roll it to finish it fluffy and creamy, then place it on top of the pasta. Finish by grating plenty of Parmigiano-Reggiano over the top.