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Pasta (Cheese and pepper pasta) | Transcription of Shizuru Channel's recipe by Shusaku Tobaお気に入りに追加
- Pasta (1.4mm) : 100g
- 粗挽きこしょう(黒) : 1g (mill 15 times)
- (A) water : 350g
- (A) Consomme : 3g
- (A) salt : ひとつまみと少々
- Butter (for boiling pasta) : 3g
- パルミジャーノレッジャーノ : 15g
- バター(仕上げ用) : 5g
- (B)パルミジャーノレッジャーノ : 適量
- (B)粗挽きこしょう(黒) : 適量
boil the pasta
Add pepper to the pan and fry until fragrant.
When the pepper smells, add (A) and bring to a boil.
Once boiling, add pasta and butter.
Boil for 5 minutes and 10 seconds over medium heat, stirring the pasta occasionally.
Turn off the frying pan and add butter and mix.
Once the butter has melted, add the Parmigiano Reggiano and mix.
Place the pasta on a plate.
Pour the remaining sauce into the frying pan.
Top with (B) to finish
・The amount is for one person.
・It is a pasta dish made with one frying pan.
・Craft parmesan cheese can be substituted for parmigiano reggiano.
・Pepper does not have to be coarsely ground pepper.
・When making two servings, boil in 1.5 to 6 times as much water as one serving.
・When boiling pasta, stir once every few minutes to cook evenly.
・The heat for boiling the pasta should be medium heat, close to high, and should be kept boiling all the time.
・If too much water remains in the frying pan after the pasta is cooked, remove the excess water over high heat.
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