炒め物（豚こま肉としめじの炒め物）｜ちゃらりんこクックさんのレシピ書き起こし
Chara Rinko Time required : 15minutes
#Italian
#pasta
#Complimented rice
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スパゲティ（グリチア風スパゲティ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
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Ingredients
- Spaghetti (1.5mm) : 65g
- グアンチャーレ : 35g
- 玉ねぎ : 65g
- garlic (sliced) : 5枚
- 唐辛子オイル : 適量
- オリーブオイル : 適量
- ペコリーノ・ロマーノ : 適量
Time required
20minutes
Procedure
-
1)
fry the ingredients
02:37
Cut the guanciale into bite-sized pieces.
Arrange in a frying pan and heat over low heat to draw out the fat.
Add garlic (sliced) and fry.
Slice the onions along the grain.
Add the onions to the pan and fry. -
2)
boil the pasta
06:03
Put water (not listed) and salt (not listed) in a pot and bring to a boil.
Add pasta and boil. -
3)
add water and heat
06:52
Add a small amount of water (not listed) to 1, cover and heat over low heat.
Remove the lid and add a small amount of water (not listed).
Add chili oil.
Drain the pasta from step 2, add it, and lightly fry.
Drizzle with olive oil.
Serve on a plate and finish with Pecorino Romano.
Point
・Guanciale can be substituted with pancetta or bacon.
・Guanciale uses lean meat and fat evenly.
・Use a frying pan other than an iron frying pan. You can also use a pot.
・It is good to use the same amount of onions as the pasta.
・The salt concentration for boiling pasta is 1.5%.
・When using red pepper, add it along with the garlic.
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