The use of pasta steam to finish cooking the sauce is great! I've always just poured the sauce straight on the pan with the pasta and wish for the best (because i am impatient 😅) so this is a great solution !
I used Korean ssamjang instead of the Chinese doubanjiang (because the latter is harder to buy where I live), Worcestershire sauce instead of fish sauce, and did not use bacon. The result is simply out of this world! It is by far the most amazing "simple pasta" I have had! Thank you so much for this recipe.
Thank you chef, I have always struggled to get the perfect consistency for egg sauces and have never once thought of using a double boiler. Fantastic method my pasta turns out perfect every time now.
In my Japanese restaurant, this is our staff meal when we are low on rice! We always have eggs and garlic for kara-age so it's very convenient. We use leftover spicy mentaiko instead but your soy sauce mix sounds great, I'll have to give that a try
Great concept. Definitely have to try it. One suggestion though as an Italian chef. Either just smash the garlic, or just slice it and slice it thicker, and put it in cold oil before heating. It means that the garlic has more time to infuse the flavour into the oil before the garlic browns.
Hi George, After 2 years of wanting to cook this dish, I finally did it. And I have to say it was the best pasta dish I've ever had. Arigatou I stayed more western (in a western dish?) with the changes of using chicken broth instead of dashi and bird eye chilies instead of doubanjiang. It was still an incredibly delicious combination of two dishes that combined the best of both worlds. I will definitely cook it again!
what I love about this recipe is that there's not a single grated parmesan 😍 it's not easy to find parmesan in asia, and also, it's expensive too 😂 thank you for sharing! (and the english sub! really appreciate it)
if you want a substitute for parmesan, you can make pangrattato. Best with panko, butter, oregano, rosmary, thyme and olive oil. It's easy to make and inexpensive, it also lasts for a long time :) btw, butter is optional.
@@layism3857 nor is there eggs lol. he also says pepperoncino which to me i thought usually meant to use chili pepper but i guess it could mean just black pepper too. whatever it is it does sound and look good.
It’s such a flavour bomb that it doesn’t need parm. Alternatively, but also completely redundantly, you can cure an egg yolk in soy sauce and then grate it on top. But that’s just being naughty
I was already making this without knowing it was a thing. The Italian pasta dishes (aglio e olio, carbonara, cacio e pepe) are very versatile and easy to combine together.
I am Korean, and i don’t understand Japanese. But i enjoyed watching your video. This recipe is creative- To ban jang infused carbonara spaghetti , i want to try that soon. Thank you so much.
Thanks for the recipe~ Just made this and substituted bacon with mushrooms (minced and added smoked paprika for a more smokey flavour), worked quite well! Super yummy! Now I need to find some vegan fish sauce to make it fully vegetarian.
Hi Chef George, thank you so much for this recipe. There are many times where I did not know what to make for dinner or did not have many ingredients, and I come to your RUclips and make delicious meals out of a couple of ingredients. I made multiple versions of this using this technique, healthier pastas because we heat up the egg to thicken up the sauce instead of cheese and pasta water is genius. Thank you so much for sharing with us your technique and knowledge. Thank you again
This is great Japanese fusion, an umami explosion of flavor for sure and many compliments on your technique and skills, it is obvious that you're professionally trained.
I'm Italian, when I first heard of mentaiko spaghetti I was on the fence about whether or not it would be good, I had it for the first time last year and it was really great. I'm gonna have to give this a go too.
I'm happy to see more fish sauce getting used in Italian cooking outside Italy. Anchovies are used like a seasoning in a lot of coastal Italian cooking, and there's a similar product to fish sauce called colatura di alici, which does very good things for pasta (though it tastes quite different) :)
Now that's a great dish. The carbonara cooking technique is 100% accurate and traditional Roman and the addition of the Asian ingredients brings something new while still respecting the original techniques. Japanese people like Italians are food geniuses. Love from Ireland.
![Japanese Mushroom Pasta] This is the dish of Michelin chef's memory.](http://i.ytimg.com/vi/JFbwk0WlhMo/mqdefault.jpg)
![Only a frying pan! [Spaghetti aglio oglio with the whole egg] The thick sauce pasta risottata](http://i.ytimg.com/vi/nXFXSy7EREY/mqdefault.jpg)
The use of pasta steam to finish cooking the sauce is great! I've always just poured the sauce straight on the pan with the pasta and wish for the best (because i am impatient 😅) so this is a great solution !
ペペロンチーノとカルボナーラ好きの悩みを解決してくれる逸品
秀逸なコメント
This is very unique. Never seen an Asian carbonara before. Also, at the end using the steam from the pot to help bring the sauce together is genius.
thank you!!
its a french technique called bain-marie. You have to control the temperature otherwise too much heat you end up with scramble egg
@@sutterk.6419 King of Carbonara, Luciano Monosilio did this. I seen that.
@@sutterk.6419 who fucking cares where it's from
@@sutterk.6419 e lo dico da italiano porcodio
毎回何気なく見てる食材カットの技術がすごすぎる
そういう視点て見て貰えるの嬉しいす
サラっと上級なテクを見せてますね。
I used Korean ssamjang instead of the Chinese doubanjiang (because the latter is harder to buy where I live), Worcestershire sauce instead of fish sauce, and did not use bacon. The result is simply out of this world! It is by far the most amazing "simple pasta" I have had! Thank you so much for this recipe.
Thank you chef, I have always struggled to get the perfect consistency for egg sauces and have never once thought of using a double boiler. Fantastic method my pasta turns out perfect every time now.
ニンニクがひとかけとは思えないくらい味と香りの威力マシマシでめちゃくちゃ美味しかったです！
In my Japanese restaurant, this is our staff meal when we are low on rice!
We always have eggs and garlic for kara-age so it's very convenient. We use leftover spicy mentaiko instead but your soy sauce mix sounds great, I'll have to give that a try
動画を見ながら作りました。ベーコンと豆板醤が無く、ソーセージと唐辛子で作りましたが、最高に美味しく作れました！正に食べたことのない美味しさでした。
よかったす！
冗談抜きでうまい！うますぎる！！
この動画見てから最低でも週1回は作ってます！！
ペペロンチーノに寄せたり、カルボナーラに寄せたりその日の気分によってアレンジがいろいろとできる最高のレシピ！！
にんにくのような小さな食材に対してｽﾙｽﾙ包丁入れれるの素直にすごいです…。！
おいしく作らせていただきました！
細かく刻んだベーコンと和風だし×少し火が入った卵のコンビネーションが面白いですね。
料理なんだけど 癒されます❤
真似して作ってみたら激ウマでした！
豆板醤がいい感じに辛さもでていました。
ごちそうさまでした。
ベーコンやソーセージと和だしって組み合わせが最高ですよね。今じゃおでんでも人気の具材です。
城二郎ボイス 何度聞いても癒されるぅ！
私的最強パスタになりました！
ありがとうございます😚
有り難う御座います✨
引き続きどうぞお楽しみに♪
ニンニクとベーコンのみじん切りが綺麗🎉
4:58 the way he twisted and pushed the pasta in...didn't know you can do it that way
これやってみたけどうますぎた
彼氏に作りました！
お店みたいな味って言われて、凄く美味しかったです
また絶対作ります！
動画出してくれて本当にありがとうございます！
有り難うございます
ぺぺたまもカルボナーラも大好きなので最強レシピです😍ご紹介ありがとうございます✨ぜひ作ります！😄🌼
城二郎さんのぺぺたまマジで待ってました！
色んなレシピあるけどどれもハマらなくて… 速攻明日作ります！
是非お試しあれ👌
The mincing of garlic is perfection
他のクッキングチャンネルのレシピしか見てなくて、それで決めつけちゃったんだけどソース自体をフライパンと別のボウルで合成するという発想があったんですね！はるかに楽そうだし、より余裕を持ってコントロール出来そうだ。ここ数週間料理する気を完全に失っていたんですが、早速やってみます！
Great concept. Definitely have to try it. One suggestion though as an Italian chef. Either just smash the garlic, or just slice it and slice it thicker, and put it in cold oil before heating. It means that the garlic has more time to infuse the flavour into the oil before the garlic browns.
シンプルで美味しそう🎉明日作ってみます🫡
是非👌
50万人突破おめでとうございます！
皆さんも書いていらっしゃいますが、にんにくの刻み方にプロを感じます！！
とても美味しそうなので本日作ってみます。。
有り難う御座います✨
引き続きどうぞお楽しみに♪
今日パスタ食べたけどまた食べたい🤤💕
いきましょう👌
ぺぺたまを初めて作りましたが美味しかったです！
パスタを初めて湯煎しました。
料理のやる気がない時はジョージさんの動画を見るとやる気が出ます！
he’s not kidding, I made this using an egg yolk and it’s SO GOOD! 10/10 restaurant quality pasta
作ってみました、本当にいつも美味しいです！
クリーム系のパスタ見たいです！
今日早速作りました。
今までのぺぺたまで一番うまかった！
あざます！
Hi George,
After 2 years of wanting to cook this dish, I finally did it.
And I have to say it was the best pasta dish I've ever had. Arigatou
I stayed more western (in a western dish?) with the changes of using chicken broth instead of dashi and bird eye chilies instead of doubanjiang.
It was still an incredibly delicious combination of two dishes that combined the best of both worlds. I will definitely cook it again!
素敵なデザインのいしり！ベーコンもこういう使い方があるんですね〜。作ってみます😆
ご参考までに✨
what I love about this recipe is that there's not a single grated parmesan 😍 it's not easy to find parmesan in asia, and also, it's expensive too 😂 thank you for sharing! (and the english sub! really appreciate it)
if you want a substitute for parmesan, you can make pangrattato. Best with panko, butter, oregano, rosmary, thyme and olive oil. It's easy to make and inexpensive, it also lasts for a long time :) btw, butter is optional.
There’s no parmesan in aglio e olio anyway 😅
@@layism3857 nor is there eggs lol. he also says pepperoncino which to me i thought usually meant to use chili pepper but i guess it could mean just black pepper too. whatever it is it does sound and look good.
It’s such a flavour bomb that it doesn’t need parm.
Alternatively, but also completely redundantly, you can cure an egg yolk in soy sauce and then grate it on top. But that’s just being naughty
im in your walls
Amazing revisit of the classic carbonara, making it more eastern! techniques on point! probably will love to try make this once! Greetings from Rome
oh also.. Zoro-Juro is my favorite!
作って見ました 今まで作ったパスタの中で一番うまかったです！
有り難う御座います😭
As Italian I must say that this is awesome and I will try it. Japanese people always spot on👌
Until you look up the Neopolitan spaghetti lol
Bacon taste like shit
早速作ったら、抜群でした♪
ついつい我慢できずにペコリーノロマーノを追加して超コッテリも堪能してしまいました❤
作ってみたらお店の味でした。本当にありがとうございます😂
尊敬します。このレシピがとても美味しかった。もうハマってきた、ありがとうジョジシェフ。
有り難う御座います✨
シンプルな味が最高
50万人おめでとうございます🎉✨
益々のご活躍を楽しみにしております！
今回も、ソースへの火入れが分かりやすくて最高です🥰パスタへの絡み方、神！
いつも有り難う御座います✨
引き続きどうぞお楽しみに！！
早速作ったけどめちゃめちゃ美味しかった
なるほど！ボウル＋湯煎で加熱すればクリーム状にしやすいんですね
目から鱗でした
有難うございます！
うまそ！！！
包丁の使い方が綺麗過ぎる…。
有り難う御座います✨
I was already making this without knowing it was a thing. The Italian pasta dishes (aglio e olio, carbonara, cacio e pepe) are very versatile and easy to combine together.
50万人おめでとうございます！
毎回楽しみにして
参考にしてます！
有り難う御座います✨
引き続きどうぞお楽しみに♪
お手軽なのにすごく美味しそう。明日のお昼に作ります！！
有り難う御座います✨
I am Korean, and i don’t understand Japanese.
But i enjoyed watching your video. This recipe is creative- To ban jang infused carbonara spaghetti , i want to try that soon. Thank you so much.
👍
Thanks for the recipe~ Just made this and substituted bacon with mushrooms (minced and added smoked paprika for a more smokey flavour), worked quite well! Super yummy! Now I need to find some vegan fish sauce to make it fully vegetarian.
Hi Chef George, thank you so much for this recipe. There are many times where I did not know what to make for dinner or did not have many ingredients, and I come to your RUclips and make delicious meals out of a couple of ingredients. I made multiple versions of this using this technique, healthier pastas because we heat up the egg to thicken up the sauce instead of cheese and pasta water is genius. Thank you so much for sharing with us your technique and knowledge. Thank you again
thank you for watching!
５０万人越え😲 おめでとう🎉ございます！
ぺぺたまに 和出汁、魚醤を入れるという発想、考えもつかなかったです！！
ベーコンの切り方１つでも役割的に違ってくるんですね。
今回もまた 勉強になりました。
息子に作ってあげてみよう😊
是非ご参考までに✨
本日(2023-12-10)昼食でこれを試作いたしました。
湯煎が少し長すぎたのかクリーム性が失われて、卵が少しポロポロ状になりましたが、味は上々でした。
妻も湯煎を調整して再度作るべしと高評価でした。
今回の経験を活かして近々再挑戦をする予定です。
ありがとうございました。
料理をあまりしない上に色々試そうみたいな感じがないからかもしれないけど
ゆでた後の鍋の上で混ぜるのすごい発想だなみたいな感じですごい感動しちゃったわ･･･そして料理も死ぬほどうまそう！
本日作りました！
ベーコンが家になく、ベーコンなしでしたのでちょっと味が薄くなってしまいましたが、魚醤や塩を少し追加してちょうどよい加減になりました😁✨
ベーコンなしでもとても美味しかったです！次は是非ベーコンありで作りたいと思います✨
連休初日にお昼ご飯に作りました
美味しかったです♡
お疲れ様です。
ぺぺたま今日のお昼に作ってみました息子が前に美味しいし明太子を買ってきてくれたので明太子もソースに加えました。
パスタはマンチーニのリングイーネを❕思ったより
軽く仕上がりました。
豆板醤がなかったんで唐辛子いれましたが、ものすごい美味しかったです！次は豆板醤でしっかり作ろうと思います☺️
Thanks for sharing.❤️ Glad you showed us a way to make a creamy pasta without any cheese or cream. Can't wait to try this out!
パンチェッタやグアンチャーレ使う時は脂がたくさん出るのでしっかり油を出してからニンニク入れてますね
As an Italian I'm so happy that this video popped up on my home
Pretty ingenious to finish the pasta in a Bain marie rather than on a stove! Upset I didn't think of it myself, gonna have to that from now on
This is great Japanese fusion, an umami explosion of flavor for sure and many compliments on your technique and skills, it is obvious that you're professionally trained.
ペペたまって最近良く聞きますが、ペペロンチーノと卵を合わせたものだったんですね。
唐辛子ではなく豆板醤、ベーコンや和出汁、いしり・・・旨味のオンパレード!! 一捻りされてて流石 城二郎さん✨。
ペペたま食べた事ないし、お手軽なので早速 作ってみます🥰。
是非ご参考までに👌
The fitness in cutting the garlic is wow
らるきぃのぺぺたまは何度も思い出してしまう味。
シンプルなはずなのに奥深いぺぺたま
作ってみました😆美味しかったです！また参考にします♪
面白さがいいです。チャンネル登録しました！
I'm Italian, when I first heard of mentaiko spaghetti I was on the fence about whether or not it would be good, I had it for the first time last year and it was really great. I'm gonna have to give this a go too.
Gonna try that double boiling technique for carbonara next time thank you so much
I'm happy to see more fish sauce getting used in Italian cooking outside Italy.
Anchovies are used like a seasoning in a lot of coastal Italian cooking, and there's a similar product to fish sauce called colatura di alici, which does very good things for pasta (though it tastes quite different) :)
His knife skills is so controlled!
今日はツナ、梅、大葉のパスタを作らせていただきました😊
ジローさんにもサッパリしたパスタを作って欲しい！
リクエストあざます！
できたらお腹いっぱい食べたいです。
Looks very tasty for a fusion type of dish. I definitely want to try to make this at home. I would love to see @Vincenzos Plate reaction to this
先日城二郎さんのレシピ本を購入しカレーを作ってみました。めっちゃ美味しすぎて家族で大ファンになりました。今レシピ本を片っ端から作ってます。今度RUclipsのも作ってみたいです。
これからも美味しいレシピたくさんあげてくださいー応援してます！
有り難う御座います✨そう言って頂けて嬉しいです、引き続きどうぞお楽しみに♪
Now that's a great dish. The carbonara cooking technique is 100% accurate and traditional Roman and the addition of the Asian ingredients brings something new while still respecting the original techniques. Japanese people like Italians are food geniuses. Love from Ireland.
thanks for the subtitules my japanese friend!! great pasta, greetings from argentina!
和出汁は、白だしを大さじ1にしてみました。美味しいかったです！
As an italian i love this recipe, made with intelligence!
目茶苦茶おいしそうなので
明日もパスタにします👍✨
是非👌
ジョージさんの料理に挑戦しました！ぺぺ玉は最後火が通り過ぎてソースが固くなってしまいました😂味は大好評でした！！今後とも精進します！ありがとうございました！！
Your knife skill is insane
Literally coming to say that. Knives are sharp af too
これ得意料理って言ってチャチャッと作れちゃったらめちゃくちゃ男女にモテそう…
食べたい…
グルテンフリーなので、豆パスタで挑戦！！ いつも豆パスタ美味しくない😢と言う息子も、ウマいっ！！と絶賛❤
和出汁&豆板醤&いしり、絶対しないであろう組合せのソース、絶品でした‼️
インスタのファンで、声がいいなーと思いRUclipsに飛んできたら、、すごい方だったんですね😊
わたしは納豆好きなので納豆をこれに入れちゃいます！豆板醤の発想は無かったので飛んできて良かったです笑 これからの楽しみが増えましたー
初めてこの動画を観たとき「いしり……🤔」となりましたが実際に作ってみてその疑問が瞬時に吹き飛びました。
ベーコンと共に旨味の鍵だこれ…………
シェフ😋はじめまして
今日、一日中、シェフの動画みては作ってたのですが
のび太❗️
ツボです😂
The equipment, presentation, narration all is worthy of a Michelin dish. It probably is.
なんというタイミング❕ちょうど今パンチェッタ・・・はないけど、ペペたまに挑戦していたところです。参考にさせていただきます🍴🙏
いや無いんかーい！
I am Italian and I was scared to watch but I have to say you did a pretty good job enjoy!
È vero concordo xD
食戟のソーマの料理をやっていた頃から、ずっと応援してます！
何度もメニューも真似させていただき、彼女(今の奥さん)の胃袋を掴みました！笑
登録者数も増えて、自分のことのように嬉しく思います。
これからも応援しつつ、動画で勉強させて頂きます！
有り難う御座います✨
引き続きどうぞお楽しみに
Amazing combination of east and west cooking!
thank you!!
見てるだけで美味しそう 自分はニンニクの香りを出す時はラーメン屋さんにもあるにんにく絞るやつで潰すのも好きです
良いすね
Appreciate the use of 豆瓣酱, it’s such a hack sometimes 😂 the same way I learned to use shirodashi to replace the Italian fish sauce
美味しそう！
ソーマの黒髪の先生と対決したときの白と黒のトンカツ両方やってほしい！
最高、大好きの味。
コスパいい上にめっちゃ美味しかったー！
レシピホントに楽しく拝見します！
ねっ！ はい のイケボにもハマってます😆
有り難う御座います✨！
引き続きどうぞお楽しみに♪
ヤバいくらい美味しかったです。
ちょうどあたしンちパンチェッタ無いので、地元のスーチカー（三枚肉の塩漬け）使って作ってみたいと思いました😋