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Carbonara | Cooking expert Ryuji's Buzz Recipe's recipe transcription

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Number of View
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Number of Videos
2,760本

Ingredients

  • (A) Egg (L) : 1 piece
  • (A)粉チーズ : 30g
  • オリーブオイル : 大さじ1
  • ニンニク : 1片
  • ベーコン(ブロック) : 40g
  • 鷹の爪 : 1本
  • パスタ(1.7~2mmのもの) : 100g
  • 塩 : 適量
  • パスタの茹で汁 : 大さじ2程度
  • オリーブオイル(仕上げ用) : 小さじ2
  • 黒コショウ(ホール) : 15粒程度

Time required

30minutes

Procedure

  1. 1) Prepare 03:53

    Crush the garlic with the belly of a knife, remove the sprouts and chop it coarsely.
    Cut the bacon into small pieces.
    Chop black pepper.

  2. 2) Make egg juice 05:03

    Put (A) in a bowl and mix well.

  3. 3) Fry the ingredients 05:35

    Put olive oil and garlic in a frying pan and heat over high heat.
    When the oil comes out, add bacon and let the oil blend in.
    Set to medium heat, add hawk claws, fry lightly, turn off the heat and let cool.

  4. 4) パスタを茹でる 06:45

    鍋にお湯を沸かし、お湯の分量に対して1%の割合の塩を加える。
    パスタを入れ、袋の表記より1分短く茹でる。

  5. 5) 仕上げる 07:25

    3に茹で汁を加え、茹でたパスタを加える。
    弱火で加熱し、卵液を流し入れ、絶えずかき混ぜながらゴムべらで混ぜ合わせ、卵液を全体に馴染ませる。
    ソースにとろみが付けばオリーブオイルを加え、軽く混ぜ合わせる。

  6. 6) 盛り付ける 08:47

    皿に盛り付け、黒コショウを散らす。

Point

・ Be sure to use L size eggs.
・ It is recommended to use bacon with a lot of fat.
・ Black pepper is fragrant by using holes. Better to crush just before eating.
・ Boil the pasta 1 minute shorter than the label on the bag, considering the time it takes to mix with the ingredients.
・ By adding olive oil to the finish, the scent spreads.

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