#Italian #pasta #Camping rice

Carbonara | Transcription of Sorairo Pasta's recipe

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Sorairo pasta

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Ingredients

Pasta (Tagliatelle) : 80g
salt : 2g
water : 220cc
bacon : Appropriate amount
egg : 1 whole egg + 1 yolk
Grated cheese : 10g
Parmigiano Reggiano : 5-10g (if you like)
Black pepper : Appropriate amount
Olive oil : Appropriate amount

Time required

15minutes

Procedure

1) Fry bacon 01:01
Fry the bacon in a frying pan without adding oil until it is crispy, and when the bacon is crispy, set it aside on a plate.
2) Boil the pasta 01:58
Put water in a frying pan, cover and wait until it boils, then add salt, halved pasta and olive oil. Boil the pasta with stirring at first, and then cover it after a while.
3) Make egg juice 03:26
Add eggs, grated cheese and black pepper to a Sierra cup, grate Parmigiano Reggiano and mix well with the egg juice.
4) Mix pasta and egg juice 04:54
When the pasta becomes al dente, turn off the heat, let the frying pan cool for about 30 seconds, pour the egg liquid over the pasta, and use a spatula to mix the pasta and egg liquid.
Turn on the heat again, and when the egg liquid becomes thick, remove it from the heat and stir with a spatula so that the egg liquid is entwined with each one.
5) Serve and top with bacon 08:48
When it's thickened to your liking, serve it on a plate and add bacon at the end.

Point

・ If bacon sticks easily, use a small amount of oil.
・ I used 230cc in the video, but 220cc is appropriate because it is a little more.
・ In step 2, add olive oil to prevent the pasta from sticking to each other.
・ When boiling in the mountains, it takes a little longer than boiling on flat ground, so boil while checking the hardness of the pasta yourself.
・ If a large amount of boiled juice remains, avoid the boiled juice in a mug and use it in the soup without throwing it away.
・ The first point is to turn off the heat and cool the frying pan before adding the egg liquid. If you don't do this, the egg liquid will quickly solidify and become a roasted egg, so be careful.