ケーキ（クリームチーズとホイップクリーム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
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#Complimented rice
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Japanese-style carbonara｜Cooking with Dog's recipe transcription
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Ingredients
- パスタ（1.7mm） : 80g
- ベーコン : 30g
- にんにく : 1片
- 白ワイン : 大さじ1
- (A) Egg : 1 piece
- （A）パルメザンチーズ : 大さじ1
- （A）牛乳 : 大さじ1
- （A）黒胡椒 : 適量
- （B）万能ねぎ : 15g
- （B）パルメザンチーズ : 適量
- （B）黒胡椒 : 適量
- オリーブオイル : 大さじ1/2
- 塩 : 7g
- お湯 : 1000ml
Time required
30minutes
Procedure
-
1)
Cut the bacon
00:17
Cut the bacon into 7mm square rods.
-
2)
Make the sauce
00:35
Put (A) in a bowl and mix.
-
3)
Fry the garlic
01:02
Put crushed garlic and olive oil in a frying pan.
Heat over medium heat, reduce to low heat and fry the garlic. -
4)
ベーコンを炒める
01:23
3にベーコンを加え、焼き色がつくまで炒める。
白ワインを加え、フライパンをゆする。
乳化し、とろみがついたら火を止める。 -
5)
パスタを茹でる
02:00
Boil water in a pan, add salt and boil the pasta for 30 seconds.
-
6)
仕上げる
02:32
Add pasta to 4 and heat to entangle the whole.
In addition to 2, mix and thicken while boiling in hot water.
Serve on a plate and top with (B) to complete.
Point
・ Because bacon and cheese are salty, use less salt when boiling pasta.
・ If you want a richer taste, change the milk to fresh cream and use only egg yolk.
・ Garlic may be chopped.
・ Sliced bacon may be used.
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