Kimi-san's One-Pan Home Pasta" will be released from Takarajimasya, Inc!

Kimi-san's One-Pan In-House

Pasta"

will be released! Pasta cookery expert Kimi-san's first recipe book, "Rakutan! Kimi-san's One Pan At Home Pasta" will be released by Takarajimasya on July 29, 2024.

Kimi-san's One

Pan

At Home Pasta" will be released by Takarajimasha on July 29, 2024. This book contains 100 one-pan pasta recipes that can be made in a single frying pan, require the same amount of water and noodle thickness, can be made with ingredients available at supermarkets, and are ready in about 10 minutes from the start of cooking.

Recipes popular on SNS are also

included. The magazine introduces popular recipes that have been popular on SNS in a ranking format, as well as recipes in a variety of genres, including standard oil-based, tomato-based, cream-based, and cold pasta dishes. Also included are recipes for water-soaked pasta that can be made in five minutes, and Kimi's unique cooking tips are explained.

Tips for making

one-pan

past

a

Golden ratio for one-pan pasta

: - 80g (2.82oz) pasta
- 300mL water
- 1/4 teaspoon salt

About

the amount of water

Basically 300mL per serving, adding water 50mL at a time when it gets low.

Basically, after adding water, turn the

heat

to "medium" and just before adding the pasta, turn the heat to "low" and add the pasta. Once the pasta is submerged in the water, the trick is to boil it on "low-medium heat" as indicated on the package.

About pasta

If you want to make delicious pasta in 10 minutes, the best thickness of pasta is 1.4. Short pasta such as penne is also suitable for one-pan pasta.

About

the Author Kimi-san

Kimi-san is a cook and food Instagrammer living in Osaka, Japan, who has been providing pasta recipes on her account "Rakushoku Ouchie Pasta @ Kimi-san" specialized in one-pan pasta since 2021, and is popular among people of all ages. In addition to her social networking activities, she is currently active as a corporate ambassador, a traveling cook, and in online cooking classes.

Royal Carbonara Recipe

Thick Carbonara

Ingredients (for 1 person)
Spaghetti (1.4)...80g (2.82oz)
Garlic...1 clove (thinly sliced)
Bacon (thickly sliced)...20g (0.71oz) (cut into 1cm pieces)
Milk...250mL
Water...150mL
Granulated consommé...1/2 tsp
Pizza cheese...20g (0.71oz)
Eggs (whole)...1
Olive oil...1 tbsp
Egg yolk...1
Coarsely ground black pepper...to taste

[How to make]
Put olive oil and garlic in frying pan. Place over medium heat. When garlic is golden brown, add bacon and saute until browned.
Add milk, water and granulated consommé, bring to a boil, add spaghetti and reduce heat to medium low. Boil according to the directions on the package, stirring halfway through.
When the spaghetti is cooked, turn off the heat, put pizza cheese in the center, crack one egg, cover the spaghetti on top, and steam for 1 minute.
Crumble the steamed egg and mix well. Place in a serving bowl, top with the egg yolk and sprinkle with coarse black pepper.

*When mixing the spaghetti and egg, turn off the heat, cover with cheese to shut off the heat, and then crack in the egg to prevent it from becoming like a fried egg. This recipe is for home use, so if you want to make it more authentic, you can substitute pancetta for the bacon, Parmigiano Reggiano for the pizza cheese, and omit the milk, cream, and garlic.