![Natto Pasta｜Dare Uma [Cooking Researcher]'s Recipe Transcript](https://i.ytimg.com/vi/52hQfXHAbQs/mqdefault.jpg)
Natto Pasta｜Dare Uma [Cooking Researcher]'s Recipe Transcript
Who horse [cooking expert] Time required : 10minutes
カルボナーラ（白滝とほうれん草のカルボナーラ）｜エプロンさんのレシピ書き起こし
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材料
- Shirataki : 160g
- ハーフベーコン : 2枚
- (A)豆乳 : 200ml
- (A)冷凍ほうれん草 : 30g
- (A)にんにくチューブ : 小さじ1
- (A)白だし : 大さじ2
- ピザ用チーズ : 30g
- 卵 : 1個
所要時間
10分
手順
-
1)
cut shirataki
00:12
Cut shirataki into bite-sized pieces.
-
2)
加熱する
00:22
フライパンに1を入て火にかけ、弱めの中火で3分間乾煎りし水分を飛ばす。
白滝を端に寄せ、ハーフベーコンをキッチンバサミで1cm幅に切りながら入れ、香ばしくなるまで焼く。
(A)を加えて加熱し、沸々としたら火を止める。
ピザ用チーズを加え余熱で溶かす。
卵を溶いて加え、混ぜたら完成。
Point
・We use shirataki that does not need to be pre-boiled.
・If you cut shirataki and half bacon with kitchen scissors, you don't have to wash anything.
・If you melt the cheese for pizza while the flame is on, the texture tends to deteriorate.
・If you like, you can add black pepper or add egg yolk.
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