2 servings of Caliatelle ㅣ Carbonara [Pasta-telling]
For the detailed cooking process, click More in the video explanation section
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*Materials
garlic (four)
Charlotte (1/2p) - Replaceable with Onion
Pecorino Romano Cheese (Pamizio Rezano, Grano Padano Cheese Replaceable)
2 servings of raw noodles from Caliatelle
Bacon (better with pancheta and guanchale)
Butter (salt-free butter)
2 eggs (only yolk)
Chicken broth (200ML) - commercially processed products, can also be made and used as chicken stock
Salt (small amount in noodles/salinity of fresh noodles is 0.9%)
Pepper

*Process
1. Chop the shallots and garlic into small pieces (chop)
2. Prepare pasta with 0.9% salinity
3. Melt the butter in the pan to suit your taste, and lightly stir-fry the shallots and garlic together
4. Stir-fry to a certain extent and stir-fry with bacon over low heat. (If there is a lot of oil, take out the oil.)
5. Add the chicken stock and boil it down on low heat. (Half boil)
6. When it boils down, taste it, and season it lightly with salt. (Turn off heat)
7. Do not boil it for a long time (30~40 seconds), and boil it well so that the noodles do not stick to each other
8. Turn off the heat and let the raw noodles and sauce combine (Mantecare)
9. Season by adding Romano cheese, and add butter for concentration (Mantecare)
10. Add the yolk and clean it again
11. Put the pasta on a plate and add the cheese and pepper