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This is a rich carbonara made using 'Hoto'—a local specialty noodle from Yamanashi Prefecture—instead of traditional pasta. The chewy texture is addictive, and the combination of cheddar cheese, thick-cut bacon, and a punch of freshly ground black pepper coating the extra-thick noodles makes it arguably even better than the pasta version.
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Mince the garlic, cut the bacon into thick sticks, and whisk the eggs → Sauté the bacon and garlic in a frying pan with olive oil → Boil the Hoto noodles in boiling water for about 2 minutes 30 seconds → Add Hoto, cheese, pasta water, and seasonings to the pan, then turn off the heat and toss with the egg mixture → Finish by sprinkling generously with black pepper
Mince the garlic, cut the bacon into thick sticks, and whisk the eggs → Sauté the bacon and garlic in a frying pan with olive oil → Boil the Hoto noodles in boiling water for about 2 minutes 30 seconds → Add Hoto, cheese, pasta water, and seasonings to the pan, then turn off the heat and toss with the egg mixture → Finish by sprinkling generously with black pepper
This is a rich carbonara made using 'Hoto'—a local specialty noodle from Yamanashi Prefecture—instead of traditional pasta. The chewy texture is addictive, and the combination of cheddar cheese, thick-cut bacon, and a punch of freshly ground black pepper coating the extra-thick noodles makes it arguably even better than the pasta version.
Peel the garlic and mince it. If you like it spicy, you can add chili peppers here.
Cut the block bacon into strips about 1cm wide. The key is to cut them thickly so they match the volume of the Hoto.
Crack 2 eggs into a bowl and whisk thoroughly, moving your chopsticks horizontally to break up the egg whites.
Remove the cheddar cheese from its packaging (prep it so it can be added quickly during cooking).
Add 2 tablespoons of olive oil to a frying pan and sauté the bacon over medium-low heat. Cook well until the surface is crispy.
Use block bacon instead of pre-sliced bacon. You need the substantial texture to stand up to the chewy Hoto noodles. 🥓
Temperature control is crucial for carbonara. Be sure to turn off the heat before adding the eggs; using the residual heat of the pan ensures a smooth, creamy sauce instead of scrambled eggs. ⚠️
Since the Hoto noodles themselves contain salt, there is no need to add salt to the boiling water. 💡
Using freshly ground black pepper from a mill significantly enhances the aroma and makes the dish taste significantly better. 🍴
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