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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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小倉知巳のイタリアンプロ養成講座

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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.