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ペペロンチーノ（冷製ペペロンチーノ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

パスタ : 100g
にんにく : 2片
長ネギ : 25～30g
ベーコン : 40～50g
鷹の爪 : 適量
オリーブオイル(炒め用) : 大さじ1
(A) Olive oil : 小さじ1と1/2
(A) salt : ひとつまみ
(A) Soy sauce : 小さじ1
(A) Umami seasoning : 6振り
乾燥パセリ : 適量

Time required

10minutes

Procedure

1) preparation 01:38
Coarsely chop the garlic.
Slice the green onion diagonally.
Cut the bacon into strips.
2) make sauce 02:33
Put the olive oil and the chopped garlic and bacon in a frying pan.
After lightly stir-frying, add the hawk's claws and stir-fry.
Transfer to a bowl and add the green onion.
Add (A) and cool in the refrigerator.
3) Boil and serve pasta 05:33
Boil water in a frying pan and add salt (not listed).
Boil the pasta.
After boiling, transfer to a colander, cool with running water, and cool with ice water.
Squeeze out the water and add it to 2 and mix well.
Arrange on a plate and sprinkle with dried parsley to complete.

Point

・When cutting green onions, open the center with a knife and cut diagonally.
・The bowl used for cooling in the refrigerator in step 2 cools faster by making it made of iron.
・Be sure to use umami seasoning.
・In step 3, salt is added to make the salt concentration 1.2-1.5%. (Thicker than ramen soup)
・Boil the pasta for 1 minute longer than the indicated time.
・After mixing, taste and adjust by adding salt if it seems thin.