ローマ風カルボナーラ♪　Carbonara♪

ローマ風カルボナーラ♪　Carbonara♪

Carbonara♪ This time, I am going to make Carbonara.
In Japan carbonara is often made with fresh cream or and butter but in Italy using only eggs and cheese is the norm. It might look challenging to prepare but actually it’s fairly easy to make.
But if you are careful in not too much heating, that is very easy.
It’s very tasty, so please try it yourself. I would appreciate it if you could add subtitles or title & description for this video! Prepare ingredients. Grate some Parmigiano Reggiano. Bacon. This time, I use bacon instead of Guanciale because it is very expensive in Japan. Slice the block of bacon into 6～8 mm strips. Prepare the whole pepper to use for garnish. Crush the pepper with the side of a knife and mince it roughly. Pepper for garnish is done. Cooking.(for 1 serving) I use fettuccine that cling well to carbonara sauce. Regular boiling time is 9 minutes. Boil 80g of pasta for 30 second shorter than regular time. 1 tbsp of olive oil. Stir-fry bacon. Sometimes mix it to avoid scorching. Put 45 ml of white wine and burn off alcohol. Shake the pan well. Ah! The fire alarm was activated by mistake. Turn off the burner and put the pan on a wet kitchen cloth to cool it down quickly. Wait for the pasta to finish cooking. Make carbonara sauce. A whole egg. An egg yolk. 20 g of Parmigiano Reggiano. Sprinkle some pepper. Thoroughly mix the ingredients in a bowl. Of course you can make this sauce before cooking. Put cooked pasta without draining. Put the sauce and mix well. You can take your time because the pan is cooling down. Turn on the burner. If the heat is too high, the eggs will become scrambled, so watch out! If you think the thickness of the sauce is a little bit too watery, then it’s perfect. Put the pan on a wet dish towel to cool it down. Sprinkle some Parmigiano-Reggiano. Top with the crushed pepper. It’s ready to eat♪ Cheers～ Rich sauce is cling well to the thick pasta. Bacon flavored carbonara sauce is amazing. Carbonara goes well with beer! Easy version. I recommend easy version if you’re not confident with your ability to cook fast. Place pasta into the carbonara sauce. Put the bowl in boiling water and mix until the sauce has thickened. Please Subscibe Soon! Red Carbonara with home made bacon↖ ↗Japanese-inspired Carbonara

ローマ風カルボナーラの作り方の動画です
How to make Carbonara.

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レシピ：https://cookpad.com/recipe/4433054
ブログ記事：http://ameblo.jp/cooking-s-papa/entry-12257792588.html

●ローマ風カルボナーラ（1人分）
　パスタ：80g
　ベーコン:60g
　オリーブオイル:大さじ1
　白ワイン：45㏄
　パルミジャーノレッジャーノ：20g
　胡椒：少々
　玉子：1個
　卵黄：1個分
　極粗胡椒：たっぷり

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I would appreciate it if you could add subtitles or title & description for this video!
http://www.youtube.com/timedtext_video?ref=share&v=3prVCERisIA
http://www.youtube.com/timedtext_cs_panel?c=UCOIib687CvPbspbVsXimX6Q&tab=2
Thank you for your support!

Japanese recipe：https://cookpad.com/recipe/4433054
The report in my blog：http://ameblo.jp/cooking-s-papa/entry-12257792588.html

●Carbonara(for 1 serving)
80 g pasta
　60 g bacon
1 tbsp olive oil
45 ml tbsp white wine
20 g Parmigiano Reggiano
some pepper
1 whole egg
1 egg yolk
a lot of crushed pepper

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