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    シェフが辿り着いた圧倒的パスタ【ぺぺたま・改】ニンニクと卵の黄金比



    シェフが辿り着いた圧倒的パスタ【ぺぺたま・改】ニンニクと卵の黄金比

    Salut! Hello, everyone. I’m gonna make pasta in this video Have you ever heard of “PepeTama”? It’s spaghetti aglio e olio PEPEroncino (PEPE) with eggs(egg=TAMAgo in Japanese) I’m sure there are already so many good recipes of PepeTama (2 cloves of garlic) I’ve heard it originates from a pasta restaurant in Fukuoka Prefecture (mince them)

    The idea of mixing spaghetti aglio e olio peperoncino with eggs is awesome It must taste so good What I’m gonna make is spaghetti aglio e olio peperoncino and mix it with ingredients of carbonara So, it’s gonna be a bit different Mince 2 cloves of garlic thoroughly

    You can just slice it But I recommend mincing them to bring out the best taste Let’s cut bacon next (15 to 20g of bacon) The flavor and taste of bacon is distinctive So, it helps to determine the taste of the recipe This bacon is not for texture or not because it’s filling

    It is more like “Dashi” to add a flavor That’s why I’m mincing it It’s about the same size as garlic If you wanna keep the texture, you can cut it into bigger pieces If you have pancetta, you can use it instead

    If you happen to have pancetta at home, you can use it instead (30 to 40ml of olive oil) Pour olive oil and cook minced onion and bacon on low heat to bring out their flavors Here comes an egg (1 egg) You’ll mix the pasta in a bowl at the end

    You can use only egg yolk But I’m using a whole egg so that this won’t be too rich It’s up to you though (30ml of Japanese soup stock) If you wanna make it so rich, you should use only egg yolk Also, I just added Japanese soup stock to add more Umami

    You might not need to add it if you use only egg yolk A flavor of bacon should be enough (1/2 tsp of chili bean sauce) And I’m using chili bean sauce as well It’s just like chili pepper in spaghetti aglio e olio (a bit of fish sauce)

    Also, I added a bit of fish sauce just to add a flavor If it’s on low heat, it won’t get browned and burned It just boils When it starts to give off a flavor, stop heating If you use pancetta, you might wanna cook it first and add garlic to make it more savory

    Becon should be smoky in the first place So, you don’t have to cook it first That’s why I mixed them together at the beginning If it’s too hot, an egg will be cooked in a bowl So, let it cool down roughly before mixing them Just like making mayonnaise, add it little by little

    You don’t have to be that sensitive but be sure to mix it hard to emulsify it It should be a bit heavy In French cuisine, there is a sauce called “hollandaise sauce”, which is egg-based This procedure is a bit similar to that sauce

    You’ll cook the sauce again later, so you don’t have to finish it here Now, let’s cook pasta I think you should reduce salt you’ll add to the water because the taste of the sauce is strong I added 0.5% of salt to the water

    While we wait for the pasta, (20 “twists” of black pepper) Let’s finish the sauce Be sure to add black pepper This is essential Without it, this isn’t even a sauce You should use a rubber spatula at this point as it helps to scrape the sauce completely

    And mix it with pasta As you can see, it’s still watery because the egg is not cooked yet Now, cook this sauce on the pot where you just cooked pasta You don’t have to rush Take your time and see if the sauce and the pasta are mixed well

    But, note that the water below is boiling so that the egg will be cooked properly Otherwise, the pasta will be soggy and ruined As you can see, it was quite watery but now it’s getting thicker If it gets as thick as this, it’s ready Now, it’s time for dresser, food presentation

    As egg-based sauce gets cold soon, you need to finish the presentation quickly Pour all of the sauce And if you want, add black pepper Itadakimasu SATISFIED This is… so good If you like spaghetti aglio e olio or carbonara, you will definitely love this Chili bean sauce makes this even more addictive

    So good Umami of japanese soup stock helps to combine all flavors well I’m surprised by how well the flavor of bacon go well with japanese soup stock That’s all for “PepeTama” recipe. I hope it helps (All ingredients are in the description box and translated in the video)

    See you in the next video. A bientot!

    簡単パスタ、ぺぺたまの作り方。今回はペペロンチーノ＋カルボナーラのようなイメージで作ります。じんわりと辛い豆板醤と、濃厚過ぎない卵感が病みつきになる美味しさ。材料もシンプルでサッと作れるのでランチに重宝するレシピです。ぜひ作ってみて下さい！

    ●材料（1人前）
    ニンニク　2かけ
    ベーコン　15〜20g
    卵　　　　1個
    和出汁　　30ml
    豆板醤　　小さじ1/2
    いしり(魚醤)　　少々
    オリーブオイル　30〜40ml
    塩・黒胡椒　　　適量
    パスタ　　　　　90g

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    View 42 Comments

    42 Comments

    5. @Schwanney on

      I may be a bit late to the show and it may be hard to find over there in asia, but since it kinda looked like the pasta did not stick that good together with the sauce i came to the conclusion that you used very flat and silky pasta. Over here in Europe, espacially in italy the golden standard for pasta dishes is either fresh cooked pasta for something like a fettucine alfredo, or you use dried pasta pressed through !bronze! for things like carbonara. The pressing through bronze might seem like an unnecessary step in production, but in reality it changes everything! By pressing the dough through bronze the pasta gets a rougher texture and is able to let the sauce stick even more to it afterwards. If you´re able to find bronze pressed pasta you should try it! The combination of the ingredients inside the pasta itself also makes a difference but going into the artisan pasta world might costs way to much for the normal person. Another tip from my side is that you use less water. Maximum 1 finger wide over the pasta itself I´d say. By doing that the ratio of flour to water is way higher after cooking and then you can use just 1 to 3 big spoons of it to thicken the sauce even further. If you´re good with english as a language you should definitely watch the videos from @Alex about carbonara and many other food recipes! And now to end it I really liked your take on egg based pasta dishes!

    9. @ryu-innsanjyo6525 on

      おいしく作らせていただきました！

      細かく刻んだベーコンと和風だし×少し火が入った卵のコンビネーションが面白いですね。

    13. @screening1 on

      私はイタリア人ですが、これはこの料理の作り方ではありません。 イタリア人シェフをフォローし、おそらく翻訳してみましょう。

    26. @josephine771 on

      Hi Chef George, thank you so much for this recipe. There are many times where I did not know what to make for dinner or did not have many ingredients, and I come to your YouTube and make delicious meals out of a couple of ingredients. I made multiple versions of this using this technique, healthier pastas because we heat up the egg to thicken up the sauce instead of cheese and pasta water is genius. Thank you so much for sharing with us your technique and knowledge. Thank you again

    28. @FreshsoCleanYep on

      これ作ったけど普通のカルボの方が好きだった
      チーズがないとやっぱなんか物足りない気がした

      和出汁アレンジを求めてるんだったら作るべきだけど
      個人的に普通のカルボの方が100％おいしい

    30. @WookieChewie13 on

      This is insane, I wanted carbonara and aglio olio the other night so I did a combination of it, and its almost like this video. I guess if you know what you want, and know how to execute it, its universal.

    38. @naru8492 on

      ぺぺたまを初めて作りましたが美味しかったです！
      パスタを初めて湯煎しました。
      料理のやる気がない時はジョージさんの動画を見るとやる気が出ます！