【ぺぺたまパスタ】ペペロンチーノ×カルボナーラの世界一トロトロな本格プロレシピ

Hello, I'm Fabio, the chef. Today, I'm going to make Pepetama. Here are the ingredients. Spaghetti Cuadrato Bacon Egg Ayu fish sauce Raw pepper Garlic Takanotsume Extra virgin olive oil Kombu water Let's cut the ingredients. First, the bacon. I'm going to mince this. Today, this bacon is more of a seasoning than an ingredient. So I'm going to cut it into small pieces. I'm going to cut it into small pieces. It looks like this. Pepetama is made with a base of peperoncino. So the bacon's flavor is added to the base. It's a pasta that's really delicious to eat. The flavor of bacon is added to the base of peperoncino. Ayu fish sauce is added to that. It's a rich Pepetama that has doubled its umami. I'm going to wrap it up like an egg. I'm going to clean the garlic. As usual, I cut the garlic in half. It's like this. I'm going to peel the garlic and remove the core. If you cut it in half, it's easier to peel. Some people soak the garlic in water when cleaning it. If you cut it in the middle, you can peel it clean without soaking it in water. Today, I want to emphasize the taste of peperoncino. I'm going to use the oil-based peperoncino. I'm going to cut it into small pieces. I'm going to cut the garlic into small pieces. Standby is OK. First, I'm going to make the garlic oil-based peperoncino. It's a peperoncino base. The egg is added at the end to make it a carbonara flavor. It's a very rich taste. There's pepper in carbonara. I'm going to eat it with pepper. I'm going to add chili peppers as an accent of spiciness. The amount of chili peppers is up to you. If you like a little spicy, you can add more. I'm going to add extra virgin olive oil. I'm going to use 70g of garlic for one person. It's about this much. The amount of garlic that comes out when you put it in. This is the right amount. I'm going to put it on the fire. I'm going to make garlic oil here. I'm going to use a bowl today, so I'm going to put eggs in it. I'm going to use low heat to get the garlic aroma out. The reason I'm using a bowl today is because... I made carbonara in the previous video. I didn't talk about temperature management. Today, I'm going to explain in detail how many degrees the egg hardens and how thick it gets. That's why I'm using a bowl today. The garlic is starting to smell. It's starting to get a little bit of color. I'm going to add the chopped bacon here. This bacon is the same as garlic. It's an image of seasoning. It's an image that adds flavor to the bacon. I'm going to put it on low heat and extract the flavor of the bacon into the oil. If you look at this, you'll see. It's about the same size as garlic. It's like a seasoning. It's about the same size as garlic. When I make carbonara, Amatriciana, and pork pasta, I use pancetta or guanciale to make it crispy. In the case of bacon, it's already smoked and cooked, so it doesn't need to be that crispy. So if you can smell it lightly, it's okay. I can smell it from the bacon, so I'm going to turn off the heat. This is how I can extract all the flavors and umami from the garlic, chopped bamboo shoots, and bacon. I'm going to beat the eggs. I'm going to put the bacon in the egg. Bacon is a must. And it's a dashi made from a small amount of kelp. It's a small amount of kelp, which also contains the umami component. I'm doing it all at once today. I think you might have wondered why I'm not doing carbonara alone today. If you do it all at once, the egg white contains liquid, so it will be lighter. So if you like it rich but light, it will be lighter if you do it all at once. I'm going to put the garlic oil I just made on the base of the egg. It's still a little hot, but I'm going to put it in the egg. I'll put it all in. I'll put it in. There's oil in the egg, so it's kind of like mayonnaise. I'm going to put this base on the blender, and I'm going to mix the smoothest paste with the boiled paste. I'm going to make a perfect paste with the blender. The point is that if the amount of oil is more liquid, it will be mayonnaise. So it's an image of pepperoncino mayonnaise. If you do it in a mixed state, it's much smoother than making a normal pepetama. It's supposed to be really smooth and rich. This is how you do it. It's like this. This is how the base is made. The concentration is like this. It's this thick. The pasta I'm going to use today is from an Italian manufacturer called Morisana. There's a brand called Morise. It's a pasta made there. The type of pasta is called spaghetto quadrato. There are various ways to say it. There's a pretty major hand-pulled pasta called chitalla. The characteristic is that the cross-section is square. It's a square, so it takes a lot longer to boil than spaghetti. Anyway, spaghetti has a round cross-section. This is chitalla, spaghetto quadrato. Quadrato means square. This is spaghetti. It's a square pasta. When you put it in your mouth, the texture is interesting. It's pretty square. It takes 13 minutes to boil than spaghetti. It takes at least 13 minutes. It's a square, so it's pretty small. You can really enjoy the smell of the powder. I think it's best to mix it with a solid sauce like ragu or carbonara. I'm going to boil the pasta. There's no salt in it yet. I'm going to use salt-free salt today. It's salt-free salt from Sardinia Island. I highly recommend this. Even if you eat it as it is, it's very mild and has a strong umami. I always boil pasta with this. I highly recommend this. I'm going to put it in here. The standard is about 1% as usual. Boil the pasta to the point where you can taste the salt. I'm going to boil the pasta. I'm going to boil it for 14 minutes because it's the longest. This is the base of the blender I made earlier. I'm going to put the boiled pasta in here. You have to understand the equilibrium temperature of the egg when you make carbonara. The more you understand that, the more you understand the feeling, so you never fail. It's the temperature at which the egg solidifies. The egg whites start to solidify from about 62 degrees. It's 80 degrees when it's completely like an egg. The egg yolk starts to solidify from 65 degrees. It's about 70 degrees when it's completely solidified. It's about 60 degrees when it's completely solidified. Today, I'm going to put the boiled pasta in here. I'm going to measure it and make it easy to understand. I'm going to check what's in this sauce. It's about 30 degrees. It's boiling in this hot water, so it's about 90 degrees. When I put the pasta together, I cut the strainer. The pasta is about 80 degrees. 80 degrees goes into 30 degrees. It goes up about 20 degrees, so it goes up to 50 degrees. It goes up to about half. It's a little short, isn't it? Up to 60 degrees. So I'm going to boil it and raise the temperature. Then it's not a shabby state. There's no way it's too hot. It's important to understand how to make it. What's wrong with the Carbonara Pro? First of all, it's like a boiled egg that I often do at home. The other one is that the sauce is not involved in the Carbonara noodles. It's a shabby state. I think there are such failures. It's called a Carbonara failure. It's important to understand this temperature to get rid of it. It's a thermometer. The easiest thing to understand is to stab it with a normal stick and measure it inside. There's a more efficient way to do it than that. There's a digital machine that you can measure the temperature by hitting it with an infrared. I've been using this since I was a trainee. How many years have I been using it? I've been using it for about six years. I think it's really expensive. I think it's about 20,000 to 30,000 yen. You can buy it for about 3,000 yen on Amazon. I highly recommend it. What I use it for is when I fry food. It's when I measure the temperature. When I become a cook, I make bread. I measure the kneading temperature when I make bread. If you want to cook like an otaku, you can do it like this. You can understand the theory better. It's really convenient and I recommend it. I prepared a hot water bath. I put a towel in the bath. By putting this in, it's softer than hot water. It's important to put a towel in it. If you do it as it is, the fire will be strong. The fire will go out quickly. It's important to have a water bath like this. The temperature of the hot water bath is set to about 60 degrees. I'm going to mix the pasta here. I haven't put the base in the hot water bath yet. I'm going to mix the boiled pasta here. I cut the pasta with a colander. The temperature here is about 80 degrees. I put this at 80 degrees and put it at 30 degrees. If you mix it, you can make it completely emulsified. It's the same as peperoncino. If you emulsify it without mixing it, it will become thick. The temperature when the base is mixed is about 50 degrees. If you raise the temperature by 10 degrees, it will become a thick sauce. Boil the pasta slowly. When pasta is boiled, it's a speed game. If you use a bowl, you don't have to mix anything. Boil the pasta slowly and make the sauce perfect. If you do this, it will be the world's thickest sauce. If you boil the pasta in a bowl, prepare a rubber spatula like carbonara. There is a process of mixing the outside. Be sure to use a rubber spatula. Mix it evenly. The outside of the bowl will be hot and solid. Mix the outside with a rubber spatula to make it balanced. Peperoncino carbonara is the main dish. It's a pasta that closes with eggs. It has the umami of fish sauce and kelp water. It's so delicious that you don't need cheese. It's a pasta that doesn't need cheese and has a spicy taste of pepper. The sauce is completely entwined. The sauce is not dripping. It's the best sauce when it's completely entwined in your eyes. The sauce that drips is called failure. It's entwined like this, so I'll serve it on a plate. Pepetama is complete. I'll eat it. I'm managing the temperature. Even after a while, it's still thick. I think this is very good. It's delicious. I think Pepetama is really good. The original Pepetama was made by Mr. Larky. The original Pepetama is mixed with peperoncino and eggs. It's like Tamagotchi. My Pepetama has peperoncino, carbonara, and bacon. It's a good Pepetama with two mixes. It's really delicious. The taste is also delicious. There is a light taste of kelp broth and a whole egg. It's rich to the end, but it's light. I think it's in the best condition. There is a scent of pepper and a spicy taste of pepper. It's a pasta that can't say anything. It's delicious. Today's pasta is made with spaghetti quadrato. The cross section is square, so it's very chewy when you eat it. It's a good feeling. I think Mr. Larky, who developed this Pepetama, is a genius. I want to go eat it someday. Thank you for the meal. After eating this, there is a little sauce left. Professionals judge whether it is a good pasta or a bad pasta with the remaining amount. If there is a lot of oil or sauce left after eating, it means that there was a lot of sauce because it didn't mix well with the noodles. It's a good pasta that has a little left after eating. The amount of sauce for 70g of pasta is just right. You can make this state because it is made by entangling and entangling each noodle. Mr. Larky is amazing. I'm doing it with a recipe that anyone can make, so please try it if you like. I'm thinking of doing a question corner at the end of the year when I calm down a little more. See you in the next video. See you.