僕が1番愛したワンパンパスタ【カルボナーラ】フライパン1つが最適でした

僕が1番愛したワンパンパスタ【カルボナーラ】フライパン1つが最適でした

Pour the sauce over the pasta and add the base we prepared earlier. It’s becoming a perfectly creamy sauce. Look! Hello, I’m Chef Fabio! Today, we’ll be making a one-pan Carbonara. Now to introduce the ingredients: Spaghetti, bacon, egg yolks, Parmigiano Reggiano, Pecorino Romano, black pepper, water, and olive oil.

Today, we’ll be making a one-pan Carbonara, but Carbonara can be a tricky pasta to make. It’s easy to end up with lumps, overcooked pasta, or a watery consistency. So, today let’s make one-pan Carbonara! [We’ll show you a foolproof one-pan recipe!] First, add the bacon to the pan and start cooking.

Bacon can vary in fat content depending on the cut. [The amount of fat differs from bacon to bacon.] Today’s bacon has a good amount of fat, so you don’t need to add olive oil! But if your bacon is lean, add a little bit of olive oil.

First, we’ll slowly render the fat from the bacon, making it crispy like we do with Spaghetti aglio or olio e peperoncino. [Point 1: Render the bacon fat over low heat] [Cook for 4-5 minutes]

We’ve been cooking the bacon slowly over low heat for about 4-5 minutes. The color of the meat and the bits stuck to the pan should be brown, not black. This adds to the umami of the dish, and the oil adds richness to the Carbonara. So make sure not to throw it out!

Pepper is crucial in Carbonara. Since the bacon has developed some color, add coarsely ground black pepper to the fat. Just adding the pepper creates a wonderful aroma that combines nicely with the bacon! Now, the bacon is nicely cooked!

I often get comments saying “my bacon splatters oil,” but if that happens, try cutting the bacon a bit thicker. Now that we’ve cooked the bacon thoroughly, add 390ml of water.

As we bring it to a boil, we’ll scrape off the flavors stuck to the bottom of the pan and let them infuse into the water. [Point 2: Scrape off the flavors from the bottom of the pan] When making one-pan pasta, always add about 2g of salt.

The water should have a slightly brownish color, which is a key point for delicious Carbonara! Now that the water has come to a boil, let’s add the pasta. [Spaghetti Bronzo D’Autore] Once you’ve added the pasta, pour the boiling water over it.

Now, the middle of the pasta is down, so you can use a spoon or ladle to push it towards the outside of the pan. This will help the pasta fit in the pan and mix well. [One noodle tricky noodle, haha] Then, gently shake the pan while mixing the pasta.

Look at that! The spaghetti has nicely fit in the pan, being the ideal result. At this stage, it’s essential to ensure that steam is still rising from the pan. [Make sure it’s still boiling!]

Now, reduce the heat and let the pasta simmer for the time indicated on the pasta package. Today, I’ll cook mine for 12 minutes. One-pan pasta doesn’t require any additional steps, so let me explain today’s dish while we wait for the pasta to cook.

Carbonara is one of the traditional pasta dishes from the Lazio region in central Italy. It’s one of Rome’s three classic pastas, along with Amatriciana and Cacio e Pepe. The ingredients are specific: eggs, black pepper, Pecorino Romano cheese, and Guanciale, which is salt-cured pork jowl. These are the elements of a traditional Roman Carbonara.

And, speaking of which, Guanciale is salt-cured pork jowl. Adding this is what makes it the Carbonara of Rome. But nowadays, Carbonara has become a pasta dish that has spread and gained popularity worldwide, so there are plenty of creative pasta variations.

In Japan too, it’s quite common to use bacon or even incorporate cream as a base for Carbonara, which I think is quite popular. While I do enjoy those variations, in Italy it’s more common to emphasize the importance of these four traditional ingredients.

When you think of making a delicious Carbonara, the approach is not about “what to add,” but rather about the concept of subtracting ingredients, like a pasta dish based on subtraction. Today, since I’m making a single serving, I’ll add two egg yolks. For the cheese, today I’m using Pecorino Romano

Along with Parmigiano Reggiano cheese, half of each. But the choice of cheese really depends on your preference. If you want a Carbonara with a unique twist, you can use Pecorino Romano only.

If you find that a bit too salty, you can use Parmigiano Reggiano or try many other cheeses. It’s perfectly fine to make it with just pre-shredded cheese! When you grate it with a microplane or similar tool, it doesn’t turn powdery but fluffy instead, giving the impression of a larger quantity.

In reality, though, it’s only about 14g, and that’s what makes a delicious Carbonara. Then, by mixing these ingredients together, we create a thick, almost miso-like base, which is the Italian way of making it.

[12 minutes later] Now, it’s time for the pasta to finish cooking, but even without adding eggs to the pasta alone, it already looks delicious! When making Carbonara, we’ll add the base we made earlier.

It’s important to ensure that there is still some residual moisture when you tilt it. If there is no sauce left, the pasta will become stiff and dry. [Point 3: Keep some liquid] As we can see, there is enough residual moisture.

Then, turn off the heat. After turning it off, add the egg yolks and cheese base we made earlier. By mixing this base with the sauce, it becomes a perfectly creamy sauce. Take a look!

Now, the sauce is coating the noodles, and it’s ideal like this. But it’s crucial to see steam rising from the dish when you turn off the heat.

If you add the base when it has cooled down, it will result in a watery Carbonara. So, make sure you see steam rising before adding the base. Now that it’s nicely coated, let’s move on to plating! *Black pepper* *Pecorino Romano cheese* And with that, the One-Pan Carbonara is complete! Itadakimasu! Wow!

Mmm… It’s rich and absolutely delicious! I’ve featured several one-pan pasta recipes on my channel, and among them, I think Carbonara does exceptionally well with the one-pan method. Certain kinds of pasta work well as one-pan and others don’t. Since Carbonara requires a thick consistency,

I believe it pairs incredibly well with thicker noodles and the one-pan method. [Wine time♪] Today, I paired this delicious Carbonara made with rich egg yolks with a white wine called Meursault, which is produced in the Provence region of France. It’s in Vol. 10 of our subscription.

This wine goes extremely well with creamy dishes! [Details in the video description!] Mmm… Luxurious! *laughs in luxury* It’s fantastic! *laughs in luxury* Thank you for the meal! This Carbonara does so well with the one-pan method, so please give it a try!

Thank you as always for your comments! I always enjoy reading them! Well then, let’s meet again in the next video! Bye~! “Le Paste Speciali di Fabio” includes 42 pasta recipes with Brodo (Italian broth). Copies available now!

ベーシックなカルボナーラを一つのフライパンで作る詳しいコツを解説しています🧑‍🍳
ソースのトロミがつき易いのでとてもおすすめな調理法です🍝
※最後の飲んでいるワインですが産地を間違えてしまいました、すいません🙏正しくはブルゴーニュのムルソーです。

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【カルボナーラ】
材料
スパゲッティ　70g
卵黄　2個
パルミジャーノレッジャーノ　7g　※粉チーズでもOK
ペコリーノロマーノ　7g
ベーコン　35g
黒胡椒　適量
塩　適量
水　390cc
オリーブ油　大1

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こちらの動画もどうぞ！

超有料級｜邪道だけど結局美味しい！【カルボナーラ】一流ソムリエも唸った完璧パスタ

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