大革命｜もうベーコンは使わない！【カルボナーラ】10分で簡単に作れる即席パンチェッタ

大革命｜もうベーコンは使わない！【カルボナーラ】10分で簡単に作れる即席パンチェッタ

When you tilt it like this and there’s a little bit of juice left, add this paste. The rich sauce is mixed in! Hello! I’m Chef Fabio.
Today we are going to make Carbonara! Now for the ingredients: Spaghetti, pork belly, egg yolk, grated cheese, and black pepper. So today, since this is part of the Carbonara series, I’d like to say that I’m going to make a new Carbonara, but in recent years, imports of high-quality pancetta, guanciale, and prosciutto which are used to make authentic Carbonara and Amatriciana, have completely stopped due to the Italian swine fever. I think some of the viewers of my videos have substituted bacon for the pancetta, and if you’re a serious cook, you’ve probably made pancetta with chunks. For the viewers who want to eat authentic Carbonara but find it difficult to make pancetta with chunks of meat, today I’m going to show you how to make instant pancetta using pork belly from the supermarket, and we’re going to use it to make Carbonara! By the way, my new one-pan recipe book has recently been released, and it includes several recipes for this instant pancetta, so if you’re interested, be sure to check out the description! First, open up a slightly thick piece of pork belly sold in the meat section of a supermarket. Since I’m making one serving today, I’ll be using about 3 of these slices. From here, we’ll start dehydrating it just like we normally do with meat. The most logical way to sprinkle salt is to sprinkle it evenly on a tray before placing the meat on it. Also, today I’m going to sprinkle a little more finely ground black pepper. Now, put about 3 pieces of pork belly in for each person. Sprinkle a little more salt evenly over the meat.
[Point 1: Sprinkle plenty of salt and black pepper evenly] Season the bottom side of the meat with salt and black pepper as well. The meat is a little thick, so add salt to the fat side of the meat as well. Add salt so that the entire meat, including this side, is covered with salt like this. If you leave it in this state for at least 15 minutes, moisture will come out due to osmotic pressure, so we’ll remove that moisture before using the meat. Of course, after about 15 minutes, you ‘ll already be able to make authentic and delicious Carbonara. For those who want to make more authentic pancetta or guanciale, we have prepared something for you today. This is pancetta that underwent this process a day ago and was in the refrigerator for a day without wrapping. So now, it’s already hard and almost the same as store-bought pancetta! Also, if you go to the sliced meat section of the supermarket, they sometimes sell this pork cheek (white circle on the left), so if you make it with that, you can make guanciale. This was the pancetta and guanciale that I prepped yesterday. Today, I want to make a classic Carbonara like the one you get in Rome, so I’m going to use two egg yolks for each serving. Break up the egg yolk, and we’re going to add Parmesan cheese. If you add about 14g of cheese to these two egg yolks, you’ll get a very delicious and well-flavored Carbonara. Now mix thoroughly to make the egg yolk base. It’s like this. I’m going to add this as a finishing touch and use it as a sauce. Now, about 15 minutes have passed and the meat is getting a little wet, so we’re going to wipe it dry with a paper towel. Now that the excess water has drained out and we have slices of umami flavor, it’s time to cut it into appropriate sizes. If it were fully processed meat, it would be a little tougher, but the sweetness of the pork belly is still there, so we’ll cut it into slightly larger pieces than when we cut processed meat. Now that the preparation is complete, let’s boil the pasta. Today I’m boiling 2.2mm spaghetti to go with the rich Carbonara sauce. The sauce is made by adding boiling water, so we add 25g of salt per 2L. While the pasta is boiling, add the pork belly that we cut earlier. Also, when cooking this in an aluminum pan, add a small amount of olive oil to make the pork not stick and start cooking. First, heat the pork over medium heat until it starts to crackle. So now the pork is lightly browned, and the pan is starting to burn a little. Now, lower the heat to low and slowly cook the meat until it becomes crispy.
[Point 2: If it starts to burn, reduce the heat to low and cook] When the pork is browned, you can smell the delicious aroma of the pork! Now, the fat is gradually coming out and it’s starting to brown a bit. If you move the pork over like this, the fat will accumulate here. If you want to make authentic Carbonara or amatriciana, you should never throw away this fat! This fat and boiled water combine to create a rich, rich sauce. At this point, add coarsely ground pepper to the fat. If you add ground peppercorns, the flavor of the pepper will stand out in the fat, so you can continue to cook the pork like this. When you heat the pepper, the rich aroma of the pork and the refreshing aroma of pepper stand out, making it delicious as is! Okay, so the remaining cooking time now for this 12 minute pasta is about 3 minutes. The pork was so crispy that its brown, charred flavor came out into the frying pan. Now, adjust your sauce a little by adding the boiled water and lukewarm water, preventing it from becoming too salty, and mix it while breaking up the flavor at the bottom… Look! This color is important for this Carbonara. Ideally, it should be cloudy and look a bit like pork bone ramen. Now, while it’s juicy like this I’m going to add the slightly firm pasta that’ll finish boiling in about 2 minutes and finish the cooking process inside. This is the Italian way of making it, and the starch in the pasta dissolves into the sauce making the pasta thicker, which has the advantage of making the Carbonara come together better and making it much easier to cook. We add this firm base at the end of cooking the Carbonara, so if there isn’t a certain amount of moisture at this point, the Carbonara will be dry. By boiling down the water and completely controlling the amount of water, and then adding a firm base, you can make Carbonara without making any mistakes. Also, it takes about 30 seconds for the pasta to finish boiling. When you tilt it like this, there’s still quite a bit of liquid left, so I’m going to boil it down a little bit more so that the flavor of the pork can be absorbed into the pasta. Now that it’s time to boil it, it’s starting to look good. Finally, adjust it up a little more and put it on high heat. When you tilt it like this, the water from earlier reduces considerably, and when there is only a little left, turn off the heat. If you add the paste while it’s still piping hot, it will end up looking a bit like fried eggs, so wait until the steam cools down a bit. Fan it to lower the temperature. If you think there isn’t enough water, add more. Make it to the right consistency. The steam’s calmed down slightly, so add the paste.
[Point 3: Once the steam has reduced, add the egg yolk base] Mix the paste like you’re dissolving it into the remaining moisture. If you mix it quickly, the eggs and cheese will melt into the sauce and it will become thick. Look! When you tilt the noodles like this, the rich sauce will coat them nicely! Once it’s in this state, it’s time to finish it! *Black pepper* Yes, our Carbonara is now complete! Itadakimasu! Yeah! Ladies and gentlemen, this is the perfect Carbonara that you could eat in Rome! This video showing how to make this instant meat is the first time I’ve shared this method online, so I’d like everyone to make it and experience for themselves the deliciousness of Carbonara made with instant meat! Thank you for the meal! This is today’s Carbonara, and this method of making instant meat is truly the best, so please try making it! Thank you as always for your comments!
I’m looking forward to reading them! See you again in the next video! Bye~! “Blissful Pasta You’ll Want to Make at Home Over and Over” 60 pasta dishes that you’ll want to make anytime, even on days when you’re tired or don’t have enough ingredients. The definitive home pasta book!

塊のパンチェッタは流石に作れないけど、本格的なカルボナーラを作りたいという視聴者さんに向けて即席でパンチェッタを作る方法を編み出しました🧑‍🍳
本場で食べるカルボナーラの味もほぼ再現できるので是非トライしてみてくださいね✨

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材料
スパゲッティ　80g
厚切り豚バラ肉　60g
塩　適量
黒胡椒　適量
卵黄　2個
粉チーズ　14g
オリーブオイル　適量

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【チャプター】
0:00 材料紹介
1:27 パンチェッタ作り
3:46 卵黄ベース
4:28 パンチェッタ続き
5:06 麺を茹でる
5:19 ソースを作っていく
10:53 完成・盛り付け
11:08 実食

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