パスタ（あさりと春キャベツのボンゴレビアンコ）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 30minutes
Japanese-style Pepetama ｜ Whoma / Student Muscle Otoko-san's Recipe Transcription
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Ingredients
- Thick sliced bacon : 60g
- garlic : 1 piece
- Olive oil : 2 tablespoons
- water : 1L
- salt : 10g
- pasta : 100g
- egg : 1 piece
- Noodle soup : 1/2 tbsp
- Salt kelp : 10g
- butter : 10g
Time required
30minutes
Procedure
-
1)
Prepare the ingredients
01:25
Cut thick-sliced bacon to the size you like. Crush the garlic with the back of a knife and then chop it roughly.
-
2)
Fry bacon and garlic
02:26
Put olive oil in a frying pan and fry the bacon and garlic slowly over low heat. Fry until the garlic is golden brown.
-
3)
Prepare the pasta
02:58
Add 10g of salt to water and bring to a boil, then boil the pasta. Boil 1 minute earlier than the display time.
-
4)
Finish
04:43
Melt the egg.
Put the boiled pasta in a frying pan, add mentsuyu, salted kelp, butter, and beaten eggs, and fry over low heat. Stir fry until it's as thick as you like and you're done.
Point
・ Japanese-style pepetama recipe that gives you the flavor of garlic and the umami of salted kelp.
・ I used thick-sliced bacon this time, but even thin-sliced bacon is delicious.
・ Be careful as garlic is easy to burn. Stir fry until golden brown to add aroma and flavor.
・ When frying pasta, it is important to fry it over low heat, because if the beaten egg is overcooked, it will become sloppy.
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