Peel and thoroughly wash the potatoes and onions.

Slice the onion thinly.

Dice the bacon steak into bite-sized pieces.

Dice the potatoes into small cubes.

Add bacon to a pan, add olive oil, and stir-fry.

Set aside the stir-fried bacon and oil. In the same pan, add the sliced onions and butter, then stir-fry together.

When the onions soften, add the potatoes and stir-fry together.

Season with salt and pepper, stir-fry, then add a little olive oil.

Add miso paste and stir-fry, then add half of the stir-fried bacon and its oil, and stir-fry.

Add a little water and 1 spoon of solid curry, and dissolve the solid curry well.

Add pasta to boiling water and cook for about 3 minutes less than the time indicated on the package.

Add sugar and mix well, then add heavy cream and water, adjusting the seasoning. (The sauce color will be yellow like pumpkin soup.)

Add the cooked pasta to the sauce pan and mix well for 3 minutes to allow the sauce to permeate the noodles. (Adjust seasoning and consistency by adding pasta water, water, or heavy cream.)

Add crushed red pepper, parsley flakes, pasta water, and finish with mantecare.

Nicely transfer the finished pasta to a plate.

Garnish with the previously set aside stir-fried bacon, crushed red pepper, and parsley flakes.