フライパン一つで！【ぺぺたま】全卵で作るとろとろソースのワンパンパスタ

フライパン一つで！【ぺぺたま】全卵で作るとろとろソースのワンパンパスタ

The pasta will be sinked soon. I’ll use a whole egg. Hi, I’m Fabio, the chef. I’m gonna make Spaghetti aglio ogilo with egg today. These are today’s ingredients. Spaghettini/ Bacon/ Garlic/ Chilli pepper/ Shirodashi/ Salt/ Egg/ Olive oil/ Water Today, I’ll make Spaghetti aglio oglio with egg using ony a frying pan.

I uploaded another ver of this pasta previously. That video went viral. This recipe is being watchied a lot in Youtube short. So, I’ll tell you how to make it in detail. I’ll chop a garlic first. Today’s concept is easy and delicious with only a frying pan. So, I’ll use a whole egg.

A pro of using a whole egg is that the sauce will be not too heavy. I’ll use a bacon as a seasoning, so I’ll chop it. Garlic/ Chopped chilli pepper/ Olive oil I’ll bring out the flavor of them. I used a lot of garlic today because this pasta doesn’t have strong taste.

I’ll slowly heat up the garlic for 4 to 5 min. When the oil gets boiling, turn down the heat to the low. When the garlic gets browned lightly, I’ll add the bacon. It’s easy to bring out the umami if it’s smaller.

It’s important to use the low to middle heat as the bacon has the water in it. The smell is so good. When you can smell the bacon, add the water, shirodashi, and salt. It’s essential to boil the water before putting the pasta.

If you want to be more professional, you can use fish sauce and colatora instead. When the water gets boiled, boil the spaghettini. Pour the water to the pasta to sink it. It’s important that the water is hot. If not, the pasta won’t be sinked well.

When it’s completely sinked, boil it + 1 min as noted. I’m using 24cm frying pan today. I’ll turn down the heat to the low. Too high heat is not recommended. Basically, you should just wait for it, but sometimes you have to mix it.

When it’s boiled down, I’ll add the whole egg and mix it to make the sauce. Then, just wait for it. You can wash the dish if you want. After 8 min, the sauce is getting thick, but there’s about 100g of water.

At last, turn up the heat to the high to boil down the water. This process is essential. But, I’ll add the whole egg later, so I’ll leave the water little bit because the egg will get hard soon without the water. Turn down the heat to the low.

The sauce and pasta is well mixed now. Then, turn off the heat. As I said before, I’ll use the whole egg today, so I’m gonna add it now. If you use only the yolk, you should wait till it’ll be cooled down. Then, mix them vigorously! By this way, the sauce is getting thick.

The around of the frying pan tends to get hard sooner, so mix them firmly. Look at this, this sauce is the best! The sauce is well-mixed with the pasta now, so I’ll arrange it. Spaghetti aglio aglio with egg Itadakimasu It’s mixed well and the best.

Just using the yolk when you make spaghetti carbonara is popular, but I think using the whole egg is lovable in Japan. The sauce is thick and smooth by using the whole egg. I uploaded this recipe 2 years ago, time goes by so quickly. Thank you for always watching. Gochisousamadesu.

This recipe is so good to be true, so please try it. Thank you for always leaving a comment. See you in the next video. Bye-Bye!

フライパンひとつで完結するぺぺたまを作りました🍝卵白も一緒に使うとソースがトロトロになって最高ですよ🤤🥚

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【ワンパンぺぺたま】
材料
スパゲッティーニ　70g
卵　1個
ベーコン　30g
ニンニク　ひとかけ　
カラブリア唐辛子　1本
水　360g
白だし　6g
EXオリーブオイル　大2
塩　2g

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