梅干し（赤紫蘇の梅干し）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 150minutes
Carbonara ｜ FOOVER japan & Recipe transcription of cooking kingdom
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Ingredients
- pasta : 90g
- Ham (bacon) : 10g
- egg : 1 piece
- Lemon : 1/2 piece
- Parmesan cheese : 10g
- Olive oil : 1 tablespoon
- Black pepper : Appropriate amount
Time required
30minutes
Procedure
-
1)
Fry the ham
01:07
Cut the ham into small pieces and put them in a frying pan. Add olive oil and heat. Fry slowly over medium heat to bring out the ham oil. Fry until just before burning.
-
2)
Boil the pasta
02:25
Add 1% salt to boiling water, add pasta and boil. Boil 2 minutes shorter than the display time on the back of the pasta.
-
3)
Make egg juice
05:26
Put the eggs in a bowl and add the salt and grated lemon zest. Add palmezan cheese. Mix well throughout.
-
4)
Finish
08:50
Put the boiled pasta in a frying pan with ham, let the oil soak in the pasta, and put it in the egg liquid. While mixing, pour the pasta in a boiling pot. Add boiled juice to your liking, adjust the concentration, and taste. Adjust the taste with salt, squeeze the lemon, and it's done.
Point
Pancetta is a plus.
Thicker pasta is more delicious. It may be short pasta.
When using imported lemons, wash them thoroughly to remove the wax on the outside.
Make the bowl for the egg liquid large.
When boiling pasta, add a little olive oil to prevent it from sticking.
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