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パスタ（青のりと卵のペペロンチーノ）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

パスタ : 100g
オリーブオイル : 大さじ2
にんにく : 1片
薄切りベーコン : 4枚(40g)
水 : 350ml
鷹の爪 : 1個
塩 : 小さじ1/2
青のり(茹で汁用) : 大さじ1
バター : 5g
青のり(仕上げ用) : 大さじ1/2
卵 : 1個
めんつゆ(2倍濃縮) : 大さじ1

Time required

20minutes

Procedure

1) 下準備をする 01:41
Remove the buds from the garlic and mince.
Cut the bacon into thin slices.
Crack the eggs into a bowl and beat well.
2) 茹で汁を作る 03:00
Put 1 garlic and bacon in a frying pan and heat over low heat.
When the garlic and bacon are slightly browned, add water, salt, and the halved hawk's claws with seeds and bring to a boil over medium heat.
3) add pasta and boil 04:17
When step 2 boils, add the pasta so that it will subside, then add the green laver (for the boiling water) and mentsuyu, and simmer over medium heat while moving the pasta until the boiling water has evaporated.
4) 卵を加える 05:41
When the boiled juice from 3 remains a little, turn off the heat and let it sit for 30 seconds.
After 30 seconds, quickly mix in the green laver (for finishing), butter, and the beaten egg from Step 1.
5) お皿に盛り付けをする 06:32
お皿に4を盛り付けて完成。

Point

・If you want the texture of bacon, you can use 40g of thickly cut bacon.
・For pasta, 1.7 mm to 1.8 mm is good.
・If the egg white remains when you beat the eggs, the white will harden first when you add the egg, resulting in a sauce with a bad texture.
・By tilting the frying pan to create a pool of oil and frying the garlic and bacon as if frying, it becomes easier to transfer the taste and aroma to the oil.
・By adding green laver separately for simmering and finishing, the aroma can be absorbed into the pasta and you can enjoy the aroma directly.
・If there is a lot of water when adding the beaten egg, heat it over very low heat until it thickens.