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ペペロンチーノ（和風ペペロンチーノ）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Who horse [cooking expert]

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Ingredients

パスタ : 100g
鯨ベーコン : 50g
にんにく : 1片
オリーブオイル : 大さじ2
鰹節 : 1 bag (4g)
鷹の爪 : 1本
(A) water : 400ml
(A)めんつゆ（3倍濃縮タイプ） : 大さじ1/2
(A)塩 : 小さじ1/2
dried parsley : 適量
butter : 5g
black pepper : 適量

Time required

25minutes

Procedure

1) 下準備をする 01:17
Remove the garlic cloves, crush them and roughly chop them.
Finely chop the whale bacon into 5 mm wide pieces.
2) 炒める 03:56
Add olive oil, garlic, whale bacon and bonito flakes to a frying pan and fry over low heat.
When the fat comes out of the whale bacon and the garlic is lightly browned, fold the hawk's claws in half and add them.
Add (A) and heat over medium heat to boil.
3) パスタを茹でる 05:11
Add the pasta to Step 2 and simmer while stirring until the water evaporates.
4) 仕上げる 06:18
3の水分がなくなったら、ドライパセリ、バターを加えよく絡ませる。
5) 盛り付ける 06:36
お皿に移す。
お好みでブラックペッパーを振りかけて完成。

Point

・You can use regular bacon instead of whale bacon.
・Ichimi chili pepper (1/2 tsp) can be used in place of hawk's claws.
・Use raw garlic instead of tubes. The sprouts are easy to burn and have a harsh taste, so keep them aside.
・By simmering the pasta in the frying pan from step 2, the flavor of the ingredients permeates into the pasta.
You can also use chopped Italian parsley instead of dried parsley.
・By adding garlic, bonito flakes, and hawk's claws, the smell of whale bacon is suppressed and the flavor is enhanced.