Japanese-Style Carbonara (Oishinbo Style)

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Japanese-Style Carbonara (Oishinbo Style)

Staple · Noodle · Italian25 min(Prep 10 min + Cook 15 min) · 780 kcal per serving · NaN servings · Hard

Comparing it with the Japanese-style carbonara featured in "Oishinbo," this video introduces an authentic Italian carbonara made without heavy cream or bacon. It's an advanced recipe requiring precise heat control, starting with homemade quick pancetta (salt-cured pork) and finishing with eggs, Pecorino Romano, and black pepper.

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料理研究家リュウジのバズレシピ57 recipes · 760 cooked

Instructions

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  1. Make the quick pancetta (salt-cured pork). Rub the pork belly with salt equal to 3% of its weight, then sprinkle with black pepper. Place it on a rack and let it rest in the refrigerator for at least 3 days to draw out moisture. (In the video, it is aged for about 2 weeks.)~81 minWatch the video from 18:14
  2. Cut the aged pork (quick pancetta) into thin strips.~48 minWatch the video from 21:49
  3. Prepare the ingredients for the carbonara sauce. Grate the Pecorino Romano into a bowl, add the whole eggs and egg yolk, and mix well to make the carbonara sauce.~118 minWatch the video from 22:57
  4. Prepare the water for boiling the pasta. Bring water to a boil in a pot and add salt to a concentration of about 0.7%. (Since Pecorino Romano is quite salty, keep the salt in the cooking water on the lighter side.)~31 minWatch the video from 25:55
  5. Heat the olive oil in a frying pan and fry the sliced pork (quick pancetta) until crispy.~73 minWatch the video from 26:52
  6. Add about 100ml of hot water (or water) to the frying pan with the rendered pork fat, and simmer to concentrate the pork's umami, creating the base of the sauce.~92 minWatch the video from 28:16
  7. Add the pasta (De Cecco) to the boiling salted water and cook for 2 minutes less than the package instructions.~228 minWatch the video from 30:34
  8. Add the pasta, 2 minutes before it finishes boiling, along with the egg and cheese sauce made earlier, to the frying pan with the heat turned off (or on low). Stirring constantly, quickly combine so the residual heat of the pan sets the egg sauce to a soft, creamy consistency. Be careful not to let the eggs turn lumpy.~98 minWatch the video from 31:11
  9. Plate the pasta and generously sprinkle with coarsely ground black pepper to finish.~49 minWatch the video from 32:57

Tips

  1. 1

    Adding a bit of consommé makes it even more delicious.

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