【生クリーム不要！】ボウルで作る『ヨーグルトの爽やかカルボナーラ』「イル ルォーゴ ディ タケウチ」竹内シェフの簡単パスタ | Make Carbonara with Yogurt [ENG SUB]

【生クリーム不要！】ボウルで作る『ヨーグルトの爽やかカルボナーラ』「イル ルォーゴ ディ タケウチ」竹内シェフの簡単パスタ | Make Carbonara with Yogurt [ENG SUB]

The yoghurt is going to give it a refreshing taste. Add the excess fat of the ham into the sauce as well – it will bring out the Umami flavour. When making carbonara with cream sauce, I think it’s better to have the pasta a little softer. How to make Carbonara with Yoghurt Keiji Takeuchi from il luogo di TAKEUCHI Hello everyone. Today, we have Mr.Takeuchi – – owner chef of Italian restaurant il luogo di TAKEUCHI located in Fukushima, Osaka. Thank you for your time today. Today, our chef will be showing us how to make carbonara. Not just an ordinary carbonara – we’re going to be using yogurt – so all we need is a bowl, a skillet is unnecessary. The steps are going to be very simple to make this delicious recipe. Let’s begin! Slice the pancetta into small pieces, cover with cling film and put into into the oven. We want them nice and crispy, so we’ll leave them in for 3 minutes (600W). While we wait, let’s boil the pasta. – It’s convenient since we can process simultaneously. Yes, that’s true, we can do everything while we wait for the pasta to boil. We’re going to make the main sauce for the carbonara. Add some egg yolk, – and yogurt into a bowl. It’s quite common to use whipped cream for carbonara – But by using yogurt instead of whipped cream, we’re going to make it more of a refreshing taste. So that way I think it would be fun to try out something a little new. Add 60g of Grana Padano chesse. Sprinkle some pepper. Sprinkle as much as you want, this is up to your own liking. Mix it together. I think the bacon is ready now – We heated them up for 3 minutes (600W). Remove the cling film. Put them in the sauce – the excess fat as well. Now we wait for the pasta to boil. Usually with carbonara or pasta using cream sauce in general – I think it’s tastier if the pasta is a little softer than usual. So I see it’s important to adjust the hardness of the pasta to the type of pasta you’re making. The pasta is done so let’s drain. Make sure to remove all excess water. If you don’t, the sauce will get too watery. Coat the pasta with the sauce. Mix them together nicely. You can also warm the bowl in hot water while mixing it to let the heat go through egg mix faster. You can adjust the density by adding pasta water. Warm the bowl with it. Stir until you think the heat has roughly gone through the entire egg mix. Okay, it’s looking good so let’s transfer onto a plate. Sprinkle some cheese on top for finishing touch. And some parsley. Some pepper too. And that was the recipe for making carbonara with yogurt! Let’s try the food! It really does taste very refreshing! Yes, so since we are using yogurt and not whipped cream in this recipe – The flavour won’t get too heavy even with bacon or ingredients that tend to be oily and fatty. The flavour balance is perfect and really is delicious. And it’s awesome since you can make this very easily and quickly. Thank you for your time and sharing this wonderful recipe. We hope you enjoyed this video!

おうちごはんがプロの味に！
プロの料理人から、美味しい料理を作るコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、大阪の福島区に店を構える、ミシュランビブグルマン掲載店『イル ルォーゴ ディ タケウチ』の竹内シェフから、フライパンを使わない、ボウルでつくる「ヨーグルトを使った爽やかカルボナーラ」をご紹介して頂きました。

■分量
スパゲッティーニ 90g
パンチェッタ 70g
ヨーグルト 50g
卵黄 1個分
グラナパダーノチーズ 60g
イタリアンパセリ 適量
黒胡椒 適量
塩 少々

ヨーグルトを使うことで、濃厚ながらも後味は爽やかなカルボナーラに仕上がっています。是非、ご自宅でもお試しください。

■今回使用した食材
・ルスティケーラ　スパゲッティーニ
　https://foover.shop-pro.jp/?pid=145195674
・調理用の塩（カマルグ セルファン）
　https://foover.shop-pro.jp/?pid=146844269
・パスタボイル用の塩（サルフィオーレ）
　https://foover.shop-pro.jp/?pid=154760569

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・竹内シェフが作る『柚子胡椒の和風ペペロンチーノ』
　https://youtu.be/ezV01wh-X_M
・『クッカーニャ』今木シェフが作る「レモンのカルボナーラ」
　https://youtu.be/rsKj2eYA4tM
・創作中華『RAKUSUI』佐藤シェフが作る「カルボナーラのような担々麺」
　https://youtu.be/1nAAR9_-CjI

★他チャンネルオススメ動画
・イタリアンの巨匠、日高シェフがつくる「カルボナーラ」
　https://www.youtube.com/watch?v=CQ-PnJ1H8UE&t=2s
・牛乳でつくる濃厚「カルボナーラ」
　https://www.youtube.com/watch?v=tiF6tPFWN74
・生クリーム不要！3種のチーズで作る「カルボナーラ」
　https://www.youtube.com/watch?v=VQjMnXJPB7Y

◇Il luogo di Takeuchi（イル ルォーゴ ディ タケウチ）
https://www.takeuchi-italia.jp/

大阪市福島区福島5‐1‐26 MF 西梅田ビル1F
[月～土]
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