ステーキ（ねぎソースの鶏もも肉ステーキ）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 20minutes
Pasta (pork belly carbonara) | Transcript of a freelance chef's room recipe
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Ingredients
- pasta : 100g
- 豚バラ肉 : 50g
- ニンニク : 1片(5g)
- (A) Egg : 1個
- (A) Powdered cheese : 20g
- ゆで汁 : 100ml
- Salt (for pork belly) : 適量
- 粉チーズ(仕上げ用) : 適量
- Black pepper (for finishing) : 適量
- black pepper (for garlic) : 適量
- (B)熱湯 : 1L
- (B)塩 : 10g
- オリーブオイル : 適量
Time required
20minutes
Procedure
-
1)
prepare the ingredients
00:15
Remove the garlic sprouts, make an incision, cut from the end and mince.
Cut the pork belly into small pieces. -
2)
make the sauce
00:49
Put (A) in a bowl and mix with a spoon.
-
3)
grill pork belly
01:02
Add pork belly, salt (for pork belly), and olive oil to a frying pan and heat over medium heat.
When you hear a sound, reduce the heat and fry over low heat. -
4)
パスタを茹でる
01:25
Boil (B) in a pot and add the pasta.
Boil 30 seconds less than the indicated time. -
5)
mix
01:41
Turn off the frying pan of 2, add garlic and sprinkle black pepper (for garlic).
Heat with residual heat in a frying pan.
Add the boiling water and turn on the heat to bring to a boil.
Add pasta and mix.
Remove skillet from heat.
Let cool for about 30 seconds.
Add 2 and mix quickly. -
6)
Serve
02:56
Place 5 on a plate.
Sprinkle grated cheese (for finishing) and black pepper (for finishing) to complete.
Point
・Easy-to-make pork belly carbonara recipe.
・If you like, you can substitute bacon for the pork belly.
・The amount is for one dish.
・If the temperature of the pasta is too high, the eggs will harden when the sauce is added, so remove the frying pan from the heat when adding the sauce.
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