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15minutes
にんにくの芽を取りみじん切りにする。
卵を容器に割り、よく溶いておく。
Put the olive oil, the garlic from 1, and the bonito shavings in a frying pan and mix over low heat.
When it is slightly browned, add (A) and turn the heat to medium and bring to a boil.
When 2 boils, put the pasta in and simmer until the water is gone while moving the pasta to soak it.
When the water is gone, turn off the heat, add the butter and 1 beaten egg and mix.
お皿に3を乗せて完成。
・It can be completed with one frying pan.
・Remove the garlic sprouts as they tend to burn easily and give off a harsh taste.
・The pasta should be 1.7mm to 1.8mm thick.
・If the eggs are not beaten well, the sauce will be uneven, so mix well.
・By combining inosinic acid, which is the umami component of shavings, and glutamic acid, which is the umami component of kombu seaweed, the synergistic effect brings out the aroma and umami.
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