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パスタ(卵とペペロンチーノソースのパスタ)|料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Ingredients

  • pasta : 100g
  • 卵 : 2個
  • ベーコン : 30g
  • にんにく : 15g
  • 鷹の爪 : 1本
  • オリーブオイル : 大さじ1
  • (A) Noodle soup : 小さじ2
  • (A) Chicken stock powder : 小さじ1/2
  • 塩 : 適量
  • オリーブオイル(仕上げ用) : 適量
  • 乾燥パセリ : 適量

Time required

30minutes

Procedure

  1. 1) Cut the ingredients 05:12

    Peel and crush the garlic, and cut the bacon into thin strips.

  2. 2) ペペロンチーノソースを作る 06:10

    フライパンを火にかけ、オリーブオイルを加える。
    切った具材を加え炒め、ベーコンに焼き色がついたら鷹の爪を加える。
    軽く炒め混ぜたら火から降ろす。

  3. 3) パスタを茹でる 09:52

    鍋に水(分量外)を適量入れ、火にかけて沸騰させたら塩を加える。
    パスタを加え袋に記載の時間より1分短く茹でる。

  4. 4) ペペロンチーノソースとパスタを混ぜ合わせる 11:31

    ペペロンチーノソースが入ったフライパンに、パスタのゆで汁を大さじ4加える。
    (A)を加え火にかけ混ぜ、沸騰したら弱火にして卵を割り入れる。
    卵をヘラで崩し混ぜ、パスタを加え混ぜ合わせる。
    お皿に盛り付けてオリーブオイルを回しかけ、乾燥パセリを適量振ったら完成。

Point

When boiling pasta, the appropriate amount of salt to add to water is 1% salt per liter of water.
・The pasta used in the video is 1.6mm thick.
-When frying garlic and bacon, it is best to heat it over low heat as the garlic burns easily.
- If you start step 4 2 minutes before the pasta is done, it will be easier to time it to coincide with the pasta's cooking time.

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