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チリトマトカルボナーラ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

パスタ(1.6mm) : 100g
ベーコン : 40g
タマネギ : 50g
ニンニク : 1片
鷹の爪 : 1本分
バター : 10g
Fresh cream (35%) : 50cc
粉チーズ : 15g
タバスコ : A little (about 5 swings)
チキンコンソメ : About half a cube
whole tomato : 1/4缶
塩 : ひとつまみほど
pepper : 適量
卵黄 : 1個分
粉チーズ(盛り付け用) : 適量
乾燥パセリ : 適量
Black pepper : 適量

Time required

25minutes

Procedure

1) 具材を切る 03:43
Slice the onion.
Crush the calyx, remove the core, and chop the garlic.
Cut the bacon into sticks.
2) 具材を炒めてソースを作る 04:59
Put bacon in a frying pan and fry until browned.
Add butter and garlic, reduce heat, add onions and fry.
Add whole tomatoes and fry while crushing the tomatoes.
Add hawk claws, tabasco and chicken consomme and fry while mixing.
Add fresh cream and simmer a little.
Season with salt and pepper.
3) パスタを茹でる 09:23
鍋に湯を沸かし、1リットルに対し塩小さじ1（分量外）を加え、パスタを袋の表記通りに茹でる。
4) パスタとソースを和える 11:52
Add the pasta while warming the sauce of 2.
Mix the grated cheese all over and add the boiled pasta juice.
5) 盛り付ける 12:33
When the whole is mixed, serve on a plate.
Put egg yolk on top and sprinkle with grated cheese, dried parsley and black pepper.

Point

・ Because it is a thick sauce that contains fresh cream, it goes well with thick pasta (1.6 mm to 1.7 mm).
・ When crushing garlic, you can easily crush it by pressing it with a can of whole tomatoes.
・ Be careful not to burn the garlic to make the best use of the aroma of cream and tomato.
・ Fry the onion until it turns brown and hangs down when lifted, and it blends well with the sauce.
・ If you are not good at spicy foods, you do not need to insert hawk claws.
・ Boil the cream until it becomes thick and integrated with the sauce. Be careful as it will separate if heated too much.
・ When boiling pasta, the salt concentration is good enough to make the soup delicious.
・ Leave a little boiled juice as it is used to adjust the concentration of pasta.
・ If you like rich taste, use fresh cream with 47% fat.