パスタ（にんにくとパセリのペペロンチーノ）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 20minutes
カルボナーラ（トマトカルボナーラ）｜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 : 100g
- (A) Consommé : 5g
- (A) Water : 350g
- (A) Ketchup : 40g
- (B) Egg yolk : 1個
- (B) Parmesan cheese : 15g
- (B) Whipped cream : 15g
- (B) Water : 30g
- (B) Black pepper : 適量
- パルメザンチーズ(仕上げ用) : 適量
- 黒胡椒(仕上げ用) : 適量
- タバスコ : 適量
Time required
15minutes
Procedure
-
1)
Boiling the pasta
04:55
Add (A) to a frying pan and heat until boiling.
Add (B) to a container and mix.
When (A) boils, add the pasta and boil for 5 minutes, stirring occasionally. -
2)
Finishing touches
07:41
Add the (B) mixed in step 1 and mix with a spatula to thicken the mixture.
-
3)
Plate
08:31
Place 2 on a plate.
Finish by sprinkling Tabasco, Parmesan cheese (for finishing), and black pepper (for finishing).
Point
・The pasta used is 1.4mm in diameter.
- We use granulated consomme.
・We use coarsely ground black pepper.
・Amount per serving.
・Milk can be substituted for the fresh cream.
-Add Tabasco to taste.
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