シェフが探求する【カルボナーラの世界】3種類の徹底比較！全パスタ好きに捧げる

Hi, I'm the chef's favorite. I'll tell you more about the carbo-carbo-carbo-carbo-carbo-carbo-carbo-carbo-carbo. It is a type of carbonara made with egg yolks and half-and-half eggs. This is a Japanese recipe, as the sauce is lighter when the egg white is added. First, mix it thoroughly, because if you don't mix it thoroughly, the broth will come out. It's like this. Today I'm going to use the easy-to-get panchetta, but locally it's called guancharle. This is a traditional recipe to use salted cheek meat. If it's a pork product, I think it's okay. Try whatever you like. Of course, it's okay in any case. The one I'm using today is a 1.7-millimeter teflon type spaghetti. I'm going to add a sauce to this sauce, so I'm going to go with 1% pasta oil for 8 minutes. In the beginning, carbonara was considered one of the three great Italian and Roman pastas, meaning "carbon baked artisan style". The theory is that the coal powder falls into the paste when the craftsman is cooking it. The ingredients are simple pasta with pecorino and black pepper cheese, egg and goose bumps. In the local area, it is often met with spaghetti or tonnarelli, rigatooni. First, you must firmly and carefully stir the panchetta, then you must inhale the coarse black pepper in the oil and set the aroma. I'm going to remove half of it, but I'm going to put some of the carrick's pancakes on the last topping. I'll put about 100 cc of water juice in here, and I'll start a fire until it's hot. And then add the hot sauce, about 30 seconds before the bag is to be filled, and you'll be sucked into this sauce. The carbonara is a very important temperature range for eggs, but it's usually between 60 and 70 degrees Celsius. This will cause a very low temperature to become a hot state, and if it exceeds 70°C, it will become a hot egg. The interval is important, the temperature is rising, the light is calming down. I'd like to see the egg juice. I'll mix it up quickly. The eggs will be hard. I'll add cheese and mix it up. It's in pretty good condition. Cheese is best served with a half-pudded parmigiano and a half-pudded pecorino. This is a very good condition. The temperature is still rising. Even if it's cold, the sauce is said to be quite good in its uncold state. Now, in a hot state, when I last ate black cum, I enjoyed the smell of standing up with this hot air, And the topping of this delicious pancake. And a little more palm kernel and enjoy the aroma. The second is how to make a bowl-like carbonara. This is going to be based on the way I'm going to make the carbonara of the little forest worker chef I admire. The characteristic is that it has a chicken inside. This punch is really delicious. I'm really excited. I'll start by cutting the chicken into a nice, crisp cut. This is called a cornice in Italian. At home we use egg yolks, but today we use regular eggs. But the important thing is to put them back to normal temperature when they break. And if you do it with eggs, it's just a snack in a bowl, but since today we're doing it with M eggs, it's very important that you prepare the soup. I'll bake panchetta. When you bake this pork, I'm always told by the Italians. It is important to burn it firmly in the carcass. If I see a little smoke coming out of my eyes, I'll add some nice cut onions and set up the onion scent. When the chicken gets colored, I put it in the egg whites. This is the point of putting egg whites in, because the temperature gets better. There's a trick-slicer in the sky and a yellow-colored cocktail. Because the slice is wider, it smells easier to smell. The cheese is made of half-and-half egg yolks and half-and-half egg yolks. This time I'm using a 2.2mm man-white brunette's spaghetti. I'm going to mix the hot stuff, but the point is a little steamed. I'm going to mix this cheese while melting it, but this time I'm going to mix it because it's an egg. Since it's not a sauce, put it in the broth, slowly raise the temperature, and finish the carbonara. The first time you make a bowl of carbonara, you're going to have to start making it. When the temperature rises, I will add it in a hot state. This whole carbonara is cut in a nice corner, so it feels like a little bit of a charcoal soda carbonara. Smoke all the raw black pepper, and here's the point of putting on the last soft extra virgin olive oil. You are in the best possible condition. And finally, this is the Italian version of the Carbonara I was working on when I was working in the local tractor industry. The pasta you use is called a mensa manique, but it takes 13 minutes, so it's a pretty solid short pasta. In keeping with the short pasta, this time the panchetta is a rather thick meat with a thickness of meat left over. The eggs are only used with egg yolk. This recipe already has plenty of cheese in the yolk, I'll make the egg yolk paste first. I'll make it really firm. It's like this. Here I'm going to make a thick-cut panchetta. First, I'll bake it until it's crispy. I'll put the juice in it. I'm going to go with the sauce until it comes up. I'm going to put the top of the cake together. But when I do it with this egg yolk base, the juice of the sauce that's left is very important. And when the heat is mildly calmed, it will draw fire, and when it is hot, it will not be too hard, and when it is cold, it will be too cold. When you mix the egg yolk base with the short pasta, it will be more spicy. When you do the short pasta, you can use the cellulose to make it more beautiful. Remove the cellulose, turn the tortoise sauce and the thick-chested pancakes, It's finished with the scent of 胡 and cheese. So, see you in the next World Series.