シェフが教えるイタリアン【極濃カルボナーラ】の作り方 プロが徹底解説

シェフが教えるイタリアン【極濃カルボナーラ】の作り方 プロが徹底解説

Salut! Hello, everyone. This is George
I’m starving. Oh, I found some eggs, which means…
Today’s recipe is Carbonara
Some of you wanted me to make it, so I’m gonna show you my recipe
The first ingredient is bacon. You need to use thick-sliced one
I don’t use pancetta
I prefer smokey bakon
Cut it roughly like this
You can use pancetta instead though
Of course, eggs that have rich yolk are better
But honestly, you can use any eggs
Or rather, you can’t use eggs as an excuse
This is parmesan cheese
I recommend grating it yourself rather than buying shredded cheese
I just broke it…
Add about 15g
Add fresh cream too
This is not Roman style, but I prefer my recipe
And add "20 twists" of black pepper
I wanna make the seasoning a bit sharp
Stir-fry bacon without heating the frying pan beforehand
You should add this amount of oil
Brown it slowly to bring out the taste and the flavor
This bacon plays a key role in the sauce
So, it’s important to bring out the taste thoroughly
But try not to over-cook it so much that you spoil the taste
Shut off the heat and cook minced garlic with the remaining heat
The amount of salt is 1% of the water
The pasta I use for Carbonara is De Cecco
I like Barilla too but the flavor of wheat of De Cecco is so strong that you can feel it even with the sauce
This is De Cecco no.12
Warm up the plate thorouhly
I added 5 tbsps of the pasta water
and scrape off "essence of deliciousness" of bacon stuck to the bottom of the pan
Put it on low heat
This looks watery but that’s fine
Take out the pasta 2 minutes before the instruction
It’s like making steamed egg custard or flan
The ratio of water and eggs and fresh cream is just like that
Some might think it’s better to turn off the heat here
But you don’t have to turn it off as long as it’s on the low heat
Eggs won’t be cooked that fast on low heat
Keep tossinf it to glue the pasta and sauce together
You don’t have to rush if it’s on low heat
If you still find it too watery, turn the heat to medium and see how it goes
Glue the pasta and sauce together thoroughly
It seems the pasta absorbed the water well
If you feel the pasta absorbed it too much, adjust the consistency with the pasta water
In this way, you can always make smooth sauce
The consistency looks perfect
It’s a good sign when the sauce is flowing slowly like this
It’s time for dresser
I’m sure it tastes great
I hope it tastes great
Add another "12 twists" of black pepper
Bon appetit★
Itadakimasu
You don’t need to add salt and you just harmonize the taste by combining flavors of ingredients
So, it’s not only delicious but also healthy too
When I traveled to Rome, the Carbonara I had there was terrible
It was like the combination of pasta and scrambled eggs
It was completely dry
I couldn’t believe it was authentic
I can never forget how I felt there
But I think it was a good experience. It was like a new discovery
Porcini muchrooms will be in season soon, so the next pasta recipe might be
a pasta with porcini mushrooms
This is so good
It seems I’ll eat it up now
Thanks for watching
See you in the next video!
A bientot★

リクエストを頂いたカルボナーラのレシピ。
色んな作り方がありますが、フレンチガチ勢のシェフのおすすめの作り方をご紹介。
今回は生クリームを使った濃厚ソースです。
シンプルながらも美味しくなるポイントや、失敗しないコツを解説しましたので、参考になれば嬉しいです☆

材料(1人前)
パスタ(ディチェコの太め推奨)　100g
ベーコン　　　　　　　　　　　40g
卵黄　　　　　　　　　　　　　2個
生クリーム　　　　　　　　　　大さじ2
パルメザン　　　　　　　　　　15g
ニンニク　　　　　　　　　　　半かけ
茹で汁(塩分濃度1%)　　　　　　大さじ5
黒胡椒・オリーブオイル　　　　適量

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