A superb one-pan pasta that can be made in a single frying pan, which Ryuji-san hails as his 'masterpiece.' The rich flavor of bacon and the deep aroma of salted kelp melt into the sauce, coating the pasta for an 'infinite' deliciousness that you won't be able to stop eating once you start.
Ingredients
Main Ingredients (1 serving)
- 1.4mm pasta 100g
- Bacon 35g
- Shio Kombu (salted kelp) 5g
- Cabbage 80g
- Butter 10g
Seasonings
- [A] Water 320cc
- [A] Soy sauce 1/2 tbsp
- [A] Hondashi (Japanese soup stock) 1/2 tsp
- [A] Mirin (Sweet Rice Wine) (sweet cooking rice wine) 1 tbsp
Steps
- Coarsely chop 80g cabbage.
- Prepare 35g bacon.
- Without oiling the pan, fry 35g bacon until crispy.
- Add 320cc water to the pan with the fried bacon.
- Add 1/2 tbsp soy sauce, 1/2 tsp Hondashi, and 1 tbsp Mirin (Sweet Rice Wine), then mix.
- Once boiling, add 5g shio kombu.
- Add 100g 1.4mm pasta and simmer over medium-high heat. [Tip!] The starch released from the pasta will thicken the broth, making the sauce cling better. Smooth pasta made with a Teflon die is recommended.
- After 3 minutes of simmering, add the 80g coarsely chopped cabbage and continue to simmer.
- When the pasta has reduced and there's about 1 and a half minutes left, increase the heat to high to quickly evaporate the moisture. [Tip!] Reduce the broth until about 1-2 tbsp remain. Adjust the heat to your liking to finish with an al dente texture.
- Once the liquid has reduced to about 1-2 tbsp, add 10g butter and toss to coat.
- Serve on a plate and enjoy.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。