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パスタ(パンチェッタのカルボナーラ)|シズるチャンネルさんのレシピ書き起こし

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Ingredients

  • pasta() : 150g
  • お湯 : 1000ml
  • 塩 : 小さじ2
  • パンチェッタ : 10g
  • (A)卵黄 : 2個分
  • (A)パルミジャーノチーズ : 大さじ2
  • (A)生クリーム : 小さじ2
  • (A)水 : 小さじ2
  • (A)白トリュフオイル : 小さじ1
  • (A)黒コショウ : ひとつまみ
  • オリーブオイル : 大さじ1
  • Black pepper (for finishing) : 適量

Time required

20minutes

Procedure

  1. 1) make egg wash 04:14

    ボウルに(A)を入れてヘラで混ぜ合わせる。

  2. 2) boil the pasta 06:22

    Boil salted water in a pot and boil the pasta.

  3. 3) fry the pancetta 06:29

    Cut the pancetta into small pieces, put them in a frying pan, add olive oil and heat.
    Stir-fry for 3 minutes over medium heat until the pancetta is browned, then add the pasta water.
    Mix and emulsify the boiled water until it becomes whitish.

  4. 4) パスタと絡める 09:38

    茹で上がったパスタの湯切りをして、3に加える。
    パスタと絡めたら、1を流し入れる。
    火からフライパンを離して、混ぜる。
    火を止めて、味見をし、足りなければ塩をして味を決める。

  5. 5) 盛り付ける 11:01

    お皿に盛り付ける。
    フライパンに残ったソースにゆで汁を加えて少し伸ばし、パスタの上にかける。
    黒コショウ(仕上げ用)を振りかけて完成。

Point

・A carbonara recipe that is not too heavy, using a little cream and egg wash to bring out the aroma of truffle oil.
・If you add a small amount of water to the egg mixture, the eggs will not harden and you will be less likely to make mistakes.
・If you stir the pasta about 3 times while it is boiling, it will cook well without leaving any cores, and if you stir it too much, the pasta powder will fall out.
・Finally, when deciding on the flavor, if the sauce isn't thick enough, add some boiling water to adjust it.

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