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Carbonara (Fukinoto carbonara) | Chef Jiro Jiro GeorgeLABO's recipe transcription

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George George / Jojiro ch's person

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Ingredients

Japanese butterbur : 3-4 pieces
水 : 1L
重曹 : 小さじ1
塩 : 適量
にんにく : 1片
ベーコン : 50g
卵黄 : 1個
パルミジャーノチーズ : 10g
黒胡椒 : 適量
卵 : 1 piece
オリーブオイル : 適量
白ワイン : 大さじ1
生クリーム : 50ml

Time required

60minutes

Procedure

1) Boil the butterbur sprout 01:00
Put water, baking soda and salt in a pan and heat to a boil.
Boil the butterbur sprout for 4 to 5 minutes and expose it to cold water for about 30 minutes.
2) Cut the ingredients 02:07
Finely chop the garlic and beat the bacon.
3) Combine egg yolk and cheese 02:59
Put egg yolk, shaved cheese and peppercorn in a bowl.
4) 温泉卵を作る 03:29
Put water (outside the amount) in a pan and bring to a boil, then turn off the heat.
Add eggs and boil for 14 to 15 minutes. After boiling, expose to ice water.
5) Cut the butterbur sprout 04:07
Wipe off the water from the butterbur sprout and chop it roughly.
6) Fry the ingredients 04:37
フライパンにオリーブオイルをひき、ベーコンを中火で炒める。
にんにく、オリーブオイルを加え、香りが出るまで炒める。
7) ふきのとうを加える 05:13
Add the desired amount of butterbur sprout to 6 and stir fry.
Add white wine and boil down, then add fresh cream and let it blend in.
8) パスタを茹でる 06:00
鍋にお湯を沸かし、塩、パスタを入れて茹でる。
9) 仕上げる 06:12
Add pasta and boiled juice to 7 and heat on low medium heat.
Add 3 and entangle the whole, and when the eggs are cooked, serve on a plate.
Place the hot spring eggs, sprinkle with cheese and black pepper, and you're done.

Point

・ Remove the discolored part of the butterbur leaf.
・ When boiling butterbur sprout, add 3-4% salt to 1L of water.
・ When boiling butterbur sprout, it is recommended to cover it with kitchen paper.
・ Add the boiled soup in a timely manner according to the state of the sauce.