Recipe My Carbonara Made by 18 Iron Chef's Basic & Arrangement

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Recipe
This is the second part of the series following the "Basic & Arranged 』" which is made by 18 famous 『 Watashi no Peperoncino Tetsujin chefs. The theme is the carbonara which is especially popular among pasta dishes. Carbonara is popular both in Japan and around the world with the meaning of "Sumiyaki Ki-style" and "Sumiyaki Kishokumei-style", but there are various interpretations depending on the chef and the maker. Is the egg whole or yolk only? Do you have fresh cream? Do you choose processed meats such as Nashika!, Pancetta, guanciale, and bacon? What kind of cheese do you choose? How to use pepper and finish it with a bowl or frying pan? There are also many people who want to know the knack because it is easy to fail due to the difficulty of heating. In this book, 18 famous chefs introduce the basic carbonara recipe and the recommended recipe (combination of ingredients, etc.) which is arranged from it. Based on the current interpretation of each chef, we deliver the best carbonara. From the selection of ingredients to the point of finishing at the restaurant level and original technique, detailed pictures, explanations and interviews are published.