Takana Cream Pasta
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Ingredients (2 servings)
It’s okay if it’s not all like this.
Eat as much as you like.
- Pasta: 200g
- Takana: As much as you like
- Garlic: 2 pieces
- Hawk Claw: 2
- Bacon: your choice. You don’t have to.
- Olive oil: lots
- Milk: about 100ml
- Water: 750ml
- Mayonnaise: a little
- Salt: 1 teaspoon
- Consomme: 0.5 tsp
- Butter: 20g
Same as peperoncino until the middle.
- Cut the root of the garlic, crush it with the belly of a kitchen knife, remove the skin, and finely chop. It’s okay to be big.
- Split the hawk’s claw in half to extract the seeds. If you like it spicy, you can leave it as is.
- Cut the bacon into the shape you want to eat. Sliced or block.
- Spread olive oil on one side of a frying pan, add garlic, hawk’s claws, and bacon, and fry over low heat.
- When the garlic is colored, take out the bacon and chili peppers. (Optional)
- Add Takana and fry. Be careful as the water will splatter. Reduce heat if it bounces.
- When the takana becomes tender, add water and salt. Make the fire stronger.
- Once boiling, add the pasta. When it boils again, turn the heat down to medium.
- If the water seems to run out before the pasta becomes soft, add a little more water. When the pasta is just before al dente, add the consommé and milk and bring to a boil.
- When the milk becomes sauce-like, add the bacon and hawk’s claws, add mayonnaise twice, add butter and mix well.
- Add black pepper to your liking and serve.