ケーキ（いちごのレアチーズケーキ）｜syun cookingさんのレシピ書き起こし
syun cooking Time required : 20minutes
Pepetama Pasta ｜ Fabio Rice's Recipe Transcription
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Ingredients
- spaghetti : 70g
- Garlic : 2 pieces
- bacon : 25g
- egg : 1 piece
- Fish sauce : a little
- Olive oil : 30cc
- Peppers : Appropriate amount
- Black pepper : Appropriate amount
- It's kelp : a little
Time required
20minutes
Procedure
-
1)
Cut the material
00:15
Finely chop the bacon. Cut the garlic in half, peel and chop it into small pieces. Cut the pepper into slices.
-
2)
Make garlic oil
02:02
Put garlic, chili and olive oil in a frying pan and tilt the frying pan over low heat. Break the egg into a bowl. When the garlic smells and changes color, add bacon. When the bacon smells, turn off the heat.
-
3)
Make the sauce
04:24
Melt the egg, add the fish sauce and kelp soup stock and mix. Put bacon garlic oil in a frying pan and emulsify with a blender.
-
4)
Finish
07:54
Boil the pasta. Put the boiled pasta in a colander, drain it into an emulsified bowl, and mix well. Mix until thickened and entwined with pasta, sprinkle with black pepper on a plate and it's done.
Point
Cut the bacon into small pieces as it becomes a seasoning.
If you cut the garlic in the middle, the skin will peel off cleanly.
A whole egg will have a lighter finish, even if it is thicker than the yolk.
When finished at 62 ° C to 65 ° C, it is neither loose nor boiled.
When using a hot water bath, it is recommended to put a cloth or towel in it as it will slow down the fire.
When using a hot water bath, it will harden from the outside, so it is recommended to mix it by peeling it off with a rubber spatula.
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