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.

  1. 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.
  2. Split the hawk’s claw in half to extract the seeds. If you like it spicy, you can leave it as is.
  3. Cut the bacon into the shape you want to eat. Sliced ​​or block.
  4. Spread olive oil on one side of a frying pan, add garlic, hawk’s claws, and bacon, and fry over low heat.
  5. When the garlic is colored, take out the bacon and chili peppers. (Optional)
  6. Add Takana and fry. Be careful as the water will splatter. Reduce heat if it bounces.
  7. When the takana becomes tender, add water and salt. Make the fire stronger.
  8. Once boiling, add the pasta. When it boils again, turn the heat down to medium.
  9. 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.
  10. When the milk becomes sauce-like, add the bacon and hawk’s claws, add mayonnaise twice, add butter and mix well.
  11. Add black pepper to your liking and serve.