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Pasta (tomato pasta with onions and pancetta) ｜Chef Ropia Cooking World's recipe transcription

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Chef Ropia The world of cooks

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Ingredients

canned tomatoes : 200g
パスタ : 100g
オリーブオイル : 20g
パンチェッタ : 30g
玉ねぎ : 1/4 piece
唐辛子 : One
パルミジャーノチーズ : 20g
はちみつ : 適量

Time required

20minutes

Procedure

1) cut the ingredients 03:48
Peel the onion, cut off the root and stem, and cut into slices along the fibers.
Cut the pancetta into 1cm square strips.
2) make the sauce 04:58
Roast the pancetta with charcoal to give it a charcoal flavor.
Add pancetta and olive oil to a frying pan and heat. Once the pancetta is browned, add onions, season with salt (not listed) and stir-fry.
When it becomes soft, add chili pepper and stir.
Add the canned tomatoes and simmer for 4 to 5 minutes, crushing the tomatoes.
3) boil the pasta 06:13
Boil water (not listed) in a pot and boil the pasta.
4) ソースを仕上げる 06:18
ソースのフライパンにはちみつをスプーン1/2杯ほど入れ、混ぜる。
昆布水(分量外)を加えて水分量を調整する。
5) パスタと絡める 06:56
茹で上がったパスタをソースに加え、絡める。
一旦火を止めてから、パルミジャーノチーズを加えて絡める。
お皿に盛り付けて完成。

Point

・Amatriciana is a local dish from the Ama and Rice regions of Italy.
・Adding honey increases the flavor and richness.
・Cut the onions along the fibers so they will easily intertwine with the pasta, creating a sense of unity with the pasta.
・You can omit the step of roasting the pancetta with charcoal.
・The honey you add to the sauce is to add richness, so add just enough so that you don't feel the sweetness, and adjust as you taste.
・In the video, kelp water is added to the sauce, but you can also use water.