サラダ（スパゲッティサラダ）｜食事処さくらの料理教室さんのレシピ書き起こし
Cooking classes that are in tune with the lifestyles of chef Sakura Time required : 30minutes
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スパゲッティ（ヤングコーンのカルボナーラ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
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- 206本
Ingredients
- spaghetti : 65g
- ヤングコーン : 2本
- パンチェッタ : 適量
- (A)卵黄 : 1個
- (A)オリーブオイル : 適量
- (A)生クリーム : 適量
- (A)パルミジャーノパウダー : 適量
- 黒胡椒 : 適量
Time required
20minutes
Procedure
-
1)
スパゲッティを茹でる
03:25
Pour water (not listed) into a pot and bring to a boil.
Add salt (not listed) and spaghetti and boil for 9 minutes. -
2)
パンチェッタを炒める
03:58
Thinly slice the pancetta and cut in half.
Put it in a frying pan and heat it. -
3)
下準備をする
05:00
Cut off the top of the young corn, peel it, and cut it into rounds.
Put (A) into a bowl and mix with a rubber spatula. -
4)
仕上げる
07:46
Add young corn to 2 and stir.
Add the spaghetti boiling water and water (not listed) and turn off the heat.
Add the spaghetti and shake the pan to mix.
Add Step 3 (A) and mix until it becomes thick.
Serve on a plate.
Finished with black pepper.
Point
・We use 1.7mm pasta.
・The salt concentration when boiling pasta is 1.5%.
・Fresh cream can be replaced with milk.
・Add the same amount of parmigiano powder as the fresh cream.
- Young corn is used with its silk thread.
・If the sauce is too heavy after adding (A) in step 4, adjust by adding water little by little.
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