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チーズパスタ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Pasta (1.6mm) : 100g
玉ねぎ : 60g
にんにく : 1片
ピザ用チーズ : 40g
ベーコン : 35g
(A) Olive oil : 小さじ1弱
(B) Olive oil : 大さじ1
鷹の爪 : 1本分
水 : 350㏄
コンソメ : 小さじ1
塩 : ひとつまみ
黒コショウ : 適量

Time required

20minutes

Procedure

1) cut ingredients 03:34
Peel the garlic clove, crush it with a knife blade and mince it.
Cut the onions into thin slices.
Cut the bacon into strips.
2) fry bacon 04:20
Heat a frying pan, add bacon and (A) olive oil, and fry.
Once the bacon is browned, remove it.
3) put ingredients together 05:07
Heat the frying pan again and add (B) olive oil and garlic.
When you can smell the garlic, add the onions and fry.
Add the hawk's claws and fry until the onions are translucent.
Add water, consommé, and salt, and when it comes to a boil, add the pasta.
Cook over medium heat for 1 minute less than the pasta instructions.
When the broth has reduced to about 1 and 1/2 tablespoons, turn off the heat and add the bacon and cheese.
Mix the whole and adjust the taste with salt (not listed).
Arrange on a plate and sprinkle with black pepper to finish.

Point

・It is good to choose bacon with fat on it.
・By boiling the pasta in one frying pan and making the sauce at the same time, the wheat of the pasta will melt into the broth and thicken it.
・When boiling pasta, if there is a lot of broth, it is better to increase the heat and simmer.
・At the end of serving, you can add a little olive oil if you like.