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Carbonara (Italian Carbonara) ｜ [Hayami Mokomichi Official Channel] M's TABLE by Mocomichi Hayami's recipe transcription

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[Mokomichi Hayami Official Channel] M's TABLE by Mocomichi Hayami

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Ingredients

Penne Rigatoni : 200g
パンチェッタ : 120g
にんにく : 2片
オリーブオイル : 大さじ1
卵 : 2個
塩こしょう : 少々
Parmesan : 60g
Pecorino cheese : 40g
Italian parsley : 適量
Black pepper : 少々
水 : 適量

Time required

8minutes

Procedure

1) Boil the penne rigatoni 00:52
Boil penne rigatoni in a pot of boiling water and add a small amount of olive oil (not included).
2) Add the scent of garlic 01:25
Heat the olive oil in a frying pan and add the crushed garlic while breaking it.
When the olive oil has the scent of garlic, remove the garlic.
3) Bake pancetta 02:03
6～7mm幅に切ったパンチェッタを入れて、表面をよく焼く。
容器に取り出す。
4) Break the egg 03:08
Break the egg into a bowl and sprinkle with salt and pepper to mix.
5) Tangle Penne Rigatoni with eggs 04:38
Put the penne rigatoni and a small amount of boiled juice that were boiled in 1 and the oil remaining in the frying pan used in 3 in 4 and entangle them.
6) 2種類のチーズを絡める 05:26
5にパルミジャーノ、ペコリーノチーズをすりおろして加え、よく絡める。
7) Finish 08:00
Add half of 3 to 6 and mix.
Serve on a plate and sprinkle with the remaining 3 pieces, chopped Italian parsley and black pepper to complete.

Point

・ Do not boil penne rigatoni because the sauce has saltiness of cheese.
・ By entwining the oil of baked pancetta with the boiled penne rigatoni, the taste will increase.
・ By entwining the two types of cheese well, the cheese will enter the groove of the penne rigatoni, making it even more delicious.