鶏むね肉【仕込み１０分で極旨に化けます】噛めば驚きのしっとりジュワァ～！胸肉は漬けよ。｜くまの限界食堂レシピ書き起こし
Kuma's limit cafeteria Time required : 140minutes
Carbonara ｜ Emojoie Transcription of Emojowa's recipe
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Ingredients
- Guanciale : 30-50g
- (A) Whole egg : 1 piece
- (A) Egg yolk : 1 piece
- (A) Grated cheese : 10-15g
- (A) Black pepper : Appropriate amount
- pasta : 100g
- Grated cheese (for serving) : Appropriate amount
- Black pepper (for serving) : Appropriate amount
Time required
30minutes
Procedure
-
1)
Preparation
00:12
Cut the guanciale into thin strips.
Put (A) in a bowl and mix. -
2)
Boil the pasta
01:58
Boil the water, add salt equivalent to 1% of the amount of water, and boil the pasta.
-
3)
Fry the ingredients
02:30
Heat a frying pan, add guanciale and cook slowly, put the boiled pasta juice, boiled pasta, and mixed (A) in the frying pan and entangle while paying attention to the heat.
-
4)
Serve
05:15
Place the pasta on a plate, grate the cheese and sprinkle with black pepper.
Point
Guanciale is pork cheek meat that has been salted and aged for a few weeks. If you don't have Guanciale, you can use pancetta or bacon.
For cheese, Pecorino Romano and Parmigiano Reggiano go well. I grate it and use it.
For pasta, we recommend spaghetti or spaghetti.
I also use boiled juice, so don't throw it away. In the video, about a ladle of boiled juice is added to a frying pan.
It oozes from Guanciale without oiling the frying pan. If there is too much oil, use kitchen paper to absorb it.
After putting the egg liquid in the frying pan, mix it carefully so that the eggs do not overheat.
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