これ、カルボナーラよりウマいです。卵不使用、伝説の極旨チーズパスタの作り方

これ、カルボナーラよりウマいです。卵不使用、伝説の極旨チーズパスタの作り方

This is the most delicious pasta. It tastes great without eggs. Hello, I’m a human dropout. Today I will introduce pasta. I’m good at pasta dishes, so I’m introducing it quite a bit. In Italy, there is something called “spaghetti alla gricia”. I don’t think most people watching this channel know that.

“Spaghetti alla gricia” is a pasta that is said to be the prototype of carbonara. I cooked it so deliciously that I will publish the recipe. It is completely different from the authentic “spaghetti alla gricia”. It’s completely different but all builds are the same.

Italian connoisseurs who cook this kind of dish get very angry with me because it’s an unorthodox recipe. One thing I will say, this is not the real “spaghetti alla gricia”. This is a recipe I made that is very easy to make at home and delicious. This is really delicious.

It’s hard to remember the name of this one, so remember this as “Father of Carbonara”. I will cook this RYUJI’s buzz recipe. I will introduce the ingredients. First of all, this is 60 grams of onions. “Amatriciana” is a recipe that uses onions, garlic and cheese. So I use onions for this.

This is for sweetness. I use garlic to add garlic flavor. Originally, Italian cheeses such as Pecorino Romano and Parmigiano Reggiano are used. But they are Italian cheeses, so we don’t have many of them in our homes. Grated cheese is also expensive, so I use cheap pizza cheese.

This can be made richer with this cheese. This pasta absorbs moisture and bends, but this is MAMA’s 7-minute boiled type. Use pasta with a smooth surface. This time, I will use my favorite technique called risottota. It is a method of making pasta while boiling in one pot.

The smooth pasta is made with the Teflon dice method. Pasta lovers know that. Pasta such as DE CECCO has a rough surface. It is a bronze die manufacturing method that is extruded from a bronze mold. It’s too powdery and it’s not delicious. So you need pasta made with Teflon dice.

So please use pasta with a smooth surface such as MAMA. The staff bought 35 grams of bacon. Can you see how these fats are applied in a completely different way? This is shoulder bacon because there is no fat here. It is better not to use the ones that are not greasy like this.

This one is good. With this, the pork fat of the bacon melts into a very delicious pasta. Buy fat bacon. Sorry for the long introduction, but I cook with these ingredients. Start cooking. This time I will cook pasta, which is said to be the prototype of carbonara. There are various theories.

I introduce my father to make “Father of Carbonara”. It’s this person. Today’s ice fortune telling. I tell my fortune for today. If there is a lot of ice here, my fortune and everyone’s fortune will be great luck. This is a little luck.

All of you who are involved in such a farce have great luck. If everything goes well in your life, today’s meal will be delicious. I put all this This is my father and I was raised by him. cheers. Papa, I will do my best. I start cooking Mince the garlic.

The difference from this carbonara is that it does not use eggs. I crush the garlic, peel it and chop it. This is delicious even without eggs. This is delicious without eggs. The taste of cheese comes directly, so this is highly recommended for cheese lovers. I minced the garlic. Slice the onions.

Cut the bacon into small pieces. If this is something that heats up, it’s okay to cut it together. I fry bacon Add 1 tablespoon of olive oil. The oil from the bacon will come out more easily if you put the oil in. I put a little olive oil in because oil induces oil.

A really small amount of this is fine. You don’t have to fry this so much that it burns. When you hear a crackling sound, reduce the heat. With browning, this comes out with a scent. Because it’s bacon, it’s crispy. I take this out once.

The oil that comes out is wrapped around the bacon. There is still a little left in the frying pan, but this is good oil. Sauté the garlic in 1 tablespoon of olive oil. As soon as the frying pan is hot, the heat passes through and the aroma comes out.

Add onions here and fry. When onions are roasted, allicin is released, which is similar to garlic. When this is fried, it has a very appetizing aroma. Now add about 1 chili pepper. Fry until slightly warmed and softened. If you burn this, it will look like curry, so be careful not to burn it.

When it comes to modern cooking, aroma is more important than umami. Umami can be added with an umami seasoning or a commercially available seasoning. But the scent is irresistible. The scent has to come from the ingredients. Fragrant ingredients are very important.

If we understand the complexity of fragrance, we can easily make restaurant-quality products at home. The onions are translucent and the water is gone. Add 350cc of water at this time. Boil this over high heat from here. Add 1 teaspoon of consomme to taste. This is how you add the umami I mentioned earlier.

I pick the salt with three fingers and put it in, so there is a lot of salt. Some people pick it with just their thumb and index finger. However, in fact, one pick uses three fingers. Putting in with your thumb and forefinger is a “small amount”. Bring to a boil over high heat.

This amount of water will come out quickly. The water is boiling, so turn off the heat. When the water boils, add the pasta and let it boil. This is 1.6MM spaghetti. This is cheese pasta, so it’s a little rich. Medium-thick pasta such as 1.6MM pasta, which is slightly thicker, is suitable.

It’s best to use a small skillet for this. Keep the heat on medium. I tell you why I do this. Italians would be furious if they saw this. The spaghetti flour melts into the broth, which itself becomes a thick soup. This becomes a delicious cheese sauce by adding cheese here.

This will give you a carbonara flavor without using eggs. This is done because it is necessary, so please do not boil the pasta separately. If you want to make two servings, double the ingredients except water in a large frying pan. Water is 350cc this time, but please use 600cc for two people.

Because it makes the water evaporate faster. This pasta is the type that boils for 7 minutes on medium heat. So boil it for 6 minutes and see how it goes. This broth is rapidly decreasing around 1 minute and 30 seconds.

When you think it’s going to boil a little more, increase the heat if there’s a lot of water. Aim for this to have almost no broth after 6 minutes. There’s about a minute left, so I turn the heat on high. Most of this ran out of water.

I tried to turn the heat down, but keep going a little higher. This is the amount of broth when 6 minutes have passed. If there is about half a tablespoon of broth remaining, it’s OK. Turn off the heat, add bacon and cheese and mix well.

In the case of carbonara, if the temperature is too high here, it will harden. However, if it is only cheese, it will not harden. This is a broth in which wheat is dissolved, so it becomes a cheese sauce. So this is very easy if the broth is somewhat less.

The cheese loses its shape and all the sauce gets entangled in the noodles. This is the most delicious pasta. i will taste it. If you don’t like the taste, just add salt to adjust. Heat it up and you’re almost done. Serve on a plate. This is more cheese pasta than carbonara.

It tastes great without eggs. Add plenty of coarsely ground black pepper. Add a little olive oil at the end. “Father of Carbonara” was completed. i eat it I eat this Since it’s Italian food, I prepared white wine today. This is delicious. The wine is also delicious.

It’s so delicious and so rich that it’s hard to believe it doesn’t have eggs in it. This is very rich and delicious with the umami of cheese coming directly. This is delicious. I add black pepper. This cheese is rich and the best.

It’s amazing that you can make such a rich pasta without using cream. staff chance. If you don’t hate cheese, I think everyone will love this. i eat this I’ll enjoy having this. This is so delicious. This is a taste that you won’t get tired of with chili peppers.

Without it, there is too much cheese and we get bored with the taste. The fried onions are just right. This is really pasta with cheese and bacon flavors in mind. This is so delicious. Pizza cheese is very cheap, so it’s amazing that you can make something so delicious.

This is awesome and I would eat the whole thing if allowed. This is good. I’m not provoking This is delicious, so please try it.

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【カルボナーラのお父さん】
是非お試しください！

★今回のレシピはこちら↓
ーーーーーーーーーーーーーー
【カルボナーラのお父さん】
1.6mmのパスタ…100g
玉ねぎ…60g
にんにく…1片
ピザ用チーズ…40g
ベーコン…35g
オリーブオイル…小さじ1弱と大さじ1
鷹の爪…1本分
水…350cc
コンソメ…小さじ1
塩…ひとつまみ
黒胡椒…適量
☆仕上げにお好みで塩
★味変で追い黒胡椒

ベーコン35gを炒め取り出す
オリーブオイル大さじ1でにんにく1片、玉葱50g、鷹の爪1本炒め、水350cc、コンソメ小さじ1、塩1つまみ沸かし1.6mmのパスタ100g入れ6分煮る
煮汁が大さじ1くらいになったらピザチーズ40g入れ混ぜ黒胡椒
ーーーーーーーーーーーーーー
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