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スパゲティ（グリチア風スパゲティ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし

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小倉知巳のイタリアンプロ養成講座

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Ingredients

Spaghetti (1.5mm) : 65g
グアンチャーレ : 35g
玉ねぎ : 65g
garlic (sliced) : 5枚
唐辛子オイル : 適量
オリーブオイル : 適量
ペコリーノ・ロマーノ : 適量

Time required

20minutes

Procedure

1) fry the ingredients 02:37
Cut the guanciale into bite-sized pieces.
Arrange in a frying pan and heat over low heat to draw out the fat.
Add garlic (sliced) and fry.
Slice the onions along the grain.
Add the onions to the pan and fry.
2) boil the pasta 06:03
Put water (not listed) and salt (not listed) in a pot and bring to a boil.
Add pasta and boil.
3) add water and heat 06:52
Add a small amount of water (not listed) to 1, cover and heat over low heat.
Remove the lid and add a small amount of water (not listed).
Add chili oil.
Drain the pasta from step 2, add it, and lightly fry.
Drizzle with olive oil.
Serve on a plate and finish with Pecorino Romano.

Point

・Guanciale can be substituted with pancetta or bacon.
・Guanciale uses lean meat and fat evenly.
・Use a frying pan other than an iron frying pan. You can also use a pot.
・It is good to use the same amount of onions as the pasta.
・The salt concentration for boiling pasta is 1.5%.
・When using red pepper, add it along with the garlic.