【貧乏カルボナーラ】チーズ無しで作る賄いパスタ！イタリア人に怒られる？

【貧乏カルボナーラ】チーズ無しで作る賄いパスタ！イタリア人に怒られる？

I’ll add boiling water. Putting beaten egg. Mixing thoroughly. Hi, I’m Fabio, the chef. I’m gonna make Spaghetti carbonara today. These are today’s ingredients. Spaghetti/ egg/ bacon/ black pepper/ Salt I’ll make spaghetti carbonara without egg today.

I posted this recipe on youtube short. I got praise comments from people who dislike cheese though I expected negative comments. I used to make this recipe for co-workers in Italy because I couldn’t use expensive ingredients. I’ll explain this recipe today.　 I’ll roast the black pepper first.

Carbonara means a charcoal burner in Italy. The black pepper on the top of the carbonara looks like ash, so people named Carbonara. It’s getting smell good. The smell of roasted black pepper is essential for Carbonara. Usually, people in Roma use guanciale, but I recommend bacon for this pasta. It has strong umami.

Extra virgin olive oil I’ll use a whole egg. It’s important to mix it well. I’ll boil the pasta first. The salinity of the boiling water is important. 20g max Salt / 2.0L Water The salinity is 1%. This boiling water will be the base of the sauce, so it’s not too salty.

2.2mm spaghettini. This carbonara doesn’t use cheese for ingredients, so I recommend bronzedice pasta for it. Heat it up first. Let’s heat the frying pan up. This pasta is so simple. So, it’s important to take a process seriously. I’ll fry the bacon thoroughly. The oil is popping now. Then, I’ll mix the bacon now.

Actually, I don’t need olive oil, but this is for making bacon not stick. Then, turn down the heat and heat it up slowly. Now, the bacon is browned a little, so I’ll mix it. The bacon is smelling good.

Look at the bottom of the pan, this browned color is the key of the sauce. The good smell is inside of olive oil and the oil of the bacon. Roasted black pepper I prepared before. This will be so good. I’ll add the boiling water to the brown color.

I’ll take off the brown color of the pan, Umami by a rubber spatula. This looks is the base of carbonara. Tasting is important. It’s so good. A little salty is the best because I’ll put the pasta and mix it with egg.

Today, I’m not gonna use cheese, but you have to flexibly adjust the salinity if you use cheese. I’ll mix the spaghetti and the sauce. I picked up the spaghetti 40 sec before perfectly boiled, so I’ll let it soak the sauce. Turn off the heat.

When the strong steam goes away, put a whole egg into it. Mix them vigorously to heat up the egg and thick the sauce. Maybe this looks easy, but actually it’s hard. You have to practice and practice. Now, it looks good, so I’ll arrange it. Black pepper. Spaghetti alla carbonara without cheese

It’s so good, the sauce is creamy even I didn’t use cheese, and the smell of the roasted black pepper is so good too. My co-workers in Italy said “Bravo!” for this pastawhen I said I didn’t use cheese for it. Gochisousamadesu

If you don’t like cheese, I want you to try this recipe, if you like cheese, I want you to try it too. Thank you for always leave a comment. See you in the next video. bye bye!

イタリア修行時代によく作っていたチーズなしの絶品カルボナーラを作ってみました🍳🇮🇹
シンプルだからこそ細部にまでフォーカスを当てた解説をしています👨‍🍳

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【カルボナーラ】
材料
スパゲッティ　70g
ベーコン　40g
全卵　1個
塩　適量
黒胡椒　適量
茹で汁　約100cc

作り方
①湯に対して1%の塩を加えたパスタ湯でスパゲッティを12分茹で始める。
②フライパンにベーコンを加え焼き色がしっかりとつくまで加熱し黒胡椒を入れ、茹で汁を加えソースにしておく。
③ボウルに全卵を混ぜ合わせておく。
⑤茹で上げたパスタを②に加え③を素早く混ぜ合わせ盛り付ける。
⑥仕上げに黒胡椒をかけ完成です。

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#カルボナーラ #パスタ #ぺぺたま