【イタリア人が徹底解説】生クリームは使わない！卵黄でトロ～りと仕上げる本物のカルボナーラ！【Carbonara】

【イタリア人が徹底解説】生クリームは使わない！卵黄でトロ～りと仕上げる本物のカルボナーラ！【Carbonara】

Hello everyone Today as you have already seen from the presentation I will prepare the Carbonara when it comes to carbonara (TRADITIONAL) the use of cream is absolutely forbidden. Also in my opinion, if we put the cream it becomes too heavy. I recommend that we always use excellent bacon,

And not bacon, becon etc … The bacon has a sweeter taste and a higher percentage of fat. The bacon is a cured meat made from the part under the cheek. Pecorino Romano made from sheep’s milk only. Personally, for Carbonara I prefer to use a not too seasoned pecorino. I say this because it

Would be too savory. I recommend using a semi-aged pecorino. Spaghetti, eggs and pepper just to make a fantastic dish. Let’s start cooking immediately and ……. we always cook with LOVE. I start by cleaning the bacon, eliminating the rind and the part of the spices and the yellow fat

Which, being in contact with the air, has oxidized. Being rancid it would ruin the final taste of the sauce. To brown the bacon well so that it is crunchy on the outside and soft on the inside, it must not be cut too thin. So I cut it into quite large squares.

About 2 centimeters. We begin to fry it in a fairly hot pan and at high heat when it becomes crunchy we lower the heat. While the bacon browns I prepare the carbonara sauce using only the yolk since the coagulation temperature of the yolk is different from the egg white

Consequently the sauce is less uniform. Normally I use two egg yolks per person plenty of pecorino cheese a little more ………. When we use the bacon there is no need to add olive oil. at this point we turn off the heat and tilt the pan without getting burned so I recommend

The fat from the bacon settles on one side. It seems a little too greasy so we put only a few tablespoons in the sauce add the black pepper and mix well the sauce is a little hard but it is not a problem because during the creaming it is mixed with the cooking water.

Let’s put the pasta down … another tip I give you and not to put too much salt in the cooking water move the bacon into a plate and in the same pan we will keep the pasta always taste what you cook the fat of the cheeks melts in the mouth

I eliminate the excess bacon fat, but … in the end I think I can put a few more tablespoons in the sauce. Drain the pasta halfway through cooking and finish cooking it in a pan since carbonara is a substantial sauce I prefer to use thick spaghetti.

If we used thin spaghetti they would not enhance the sauce. When the cooking water has evaporated almost completely (I recommend we always eat the pasta al dente it is easier to digest) turn off the heat and add the sauce Add the bacon and mantechiamo with love if it were necessary add more cooking water Let’s taste it !!!!! Delicious There is no person who does not like Carbonara Let’s serve and eat

#カルボナーラ　
#イタリア料理　
#イタリア人

みなさんこんにちは！
今日は皆様お待ちかね？カルボナーラのご紹介です！
カルボナーラはYouTubeを始めたばかりの頃一度投稿したことがあるのですが、今回は本場イタリアで本物の食材だけを使ってご紹介したいと思います！
前回よりも日本語も少し上達したのでより分かりやすく濃い内容になっていると思います！

日本では特にグアンチャーレの入手が難しいと思います。
私は日本で作るときはいつもAmazonで購入しています。
パンチェッタは近くの輸入食材店でも割と品質のいいものが買えるのですが、グアンチャーレはあっても脂の部分が少なく、最終的にこのお店のものがいいと思いました。
下にリンクを貼っておきますのでもしご興味がある方はこちらからどうぞ。
グアンチャーレ　ボッテガ・ディ・アド グアンチャーレ 500g以上
　https://amzn.to/3lbmK11

※グアンチャーレは日本では特に高価なものなのでなかなか頻繁に使うことは難しいです。パンチェッタでもベーコンでも勿論できるのでご自由に好きな食材を使ってくださいね！

▶使用材料　(2人分)
グアンチャーレ　140g
ペコリーノ・ロマーノ　60g
卵黄　4個
スパゲッティ　200ｇ
黒コショウ
塩

グアンチャーレやペコリーノは塩気が多い食材なのでパスタの湯の塩加減は水１Lに対して4～5g入れてください

▶マルコも使ってるおススメの食材
イタリアの塩　MOTHIAモティアSALE integrale FINOフィーノ(細粒塩)１ｋｇ
　https://amzn.to/2YjjhEk
イタリアの荒塩　MOTHIAモティアSALE integrale GROSSOグロッソ(荒塩)１ｋｇ
　https://amzn.to/3ActYpN
セモリナ粉　パイオニア企画 デュラムセモリナ粉 800g
　https://amzn.to/3A68I4U
全粒粉　パイオニア企画 全粒粉 800g
　https://amzn.to/3EFo8A4
ペペロンチーノ　DROGHERIAドロゲリアPeperoncino intero 40g
　https://amzn.to/3uL3xGn
スパゲッティ2.2mm　マンチーニ スパゲッティ 2.2ｍｍ 1kｇ　
　https://amzn.to/3A7a0MR
リゾット米　竹本農場 石川県産 国産カルナローリ （イタリア米） 白米 1kg
　https://amzn.to/3iySOdk

▶マルコも使ってるパスタマシーン
MARCATO パスタマシン アトラス 150 [並行輸入品]
https://amzn.to/3ivgyPG

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