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ベーコンと舞茸のチーズクリームパスタ｜てぬキッチン/Tenu Kitchenさんのレシピ書き起こし

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Tenu Kitchen

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Ingredients

pasta : 100g
舞茸 : 50g
ハーフベーコン : 3枚
オリーブオイル : 小さじ1
水 : 280cc
(A) Milk : 100cc
(A) Butter : 10g
(A) Powdered cheese : 大さじ2
(A) Liquor : 大さじ1/2
(A) Consomme : 小さじ3/4
塩 : 適量
ブラックペッパー : 適量
粉チーズ : 適量

Time required

10minutes

Procedure

1) stir fry 00:36
Put olive oil in a cold frying pan.
Chop the maitake mushrooms finely with your hands.
Cut half bacon with kitchen scissors and add.
Fry over medium heat.
When it is browned, add water and bring to a boil.
2) simmer 00:56
Fold the pasta into 1 and mix with chopsticks so that the pasta does not stick to each other.
Boil for 4 minutes, stirring the pasta occasionally, then add (A).
Cook for 1 minute to adjust the consistency of the pasta.
Taste and adjust with salt.
Sprinkle black pepper and mix.
Serve on a plate and finish with grated cheese.

Point

・It can be made with a single frying pan, so there is no need to boil the pasta separately.
・You can make it with seasonings at home without using fresh cream.
・The amount is for one person.
・I use pasta that has been boiled for 5 minutes.
・Can be made without using a kitchen knife.
・Adjust the firmness of the pasta to your liking.
- Fewer dishes to wash.
・It is a product that I would like to try if I have the ingredients.