Yomoyama Cooking Notes: 3 Devilish One-Pan Cream Pastas! Long Live High Blood Pressure and Arteriosclerosis with Mentaiko, Porcini Mushroom, and Carbonara Pasta

*There are more images than ever before
Please view in a Wi-Fi environment
*Also, since I'm introducing three of them
it's unusually long
Please feel free to skip through as much as you like

For the past few days, I think it's been nationwide,
the temperature has risen, and here in Sapporo too,
we have started to be able to
feel signs of spring

In the mornings, it's still below freezing, but
when you face the sun, the light creates a halation,
and it feels like a different landscape from winter

A declaration of the end of winter

Isn't it okay to do that?

Yay!
Spring is coming
(⋈◍＞◡＜◍)。✧♡

Somehow, I got so happy that
today, without thinking about our health,
I want to introduce three devilish pastas
that will lead us middle-aged men and women straight to our deaths

Low salt?
Ah~? What are you talking about, you're running out of time
Gout?
Don't worry about that
Oh, oh, you... are you a vegan?
To not be able to eat such delicious food
is just too pitiful!

It's fish roe! It's butter! It's heavy cream!
Eat, eat, and eat your fill
It's the spring unhealthy yomoyama series

Moreover, this time, it's one-pan

One-pan means it's made in a single frying pan,
with less washing up, a super easy pasta

Let's get started

〇 Devilish Mentaiko Cream Pasta

・Ingredients (for 2 servings)
Pasta 180g
Mentaiko 3 sacs
Heavy cream 30ml
Soy sauce 1/2 teaspoon
Mayonnaise 1 teaspoon
Butter 15g
Salt and pepper to taste

*Mentaiko can also be tarako
*Heavy cream can also be whipped cream
*I am using a 27cm frying pan with a lid
*The water for boiling the pasta is 500ml

Since the skins of mentaiko or tarako remain in your mouth,
make a slit in the center of the belly with a knife to open it,
and scrape out the fish roe with the back of the knife

By the way, mentaiko
can be made by hand if you have tarako

Now, regarding the amount of water
to boil the pasta for one-pan pasta,
generally, for 80-100g of pasta per person,
it is said to be 180ml to 200ml of water.

This is fine, but
there have been times when the pasta clumped together

I think the reason is probably
that it took time for the water to soak into the entire pasta,
and the temperature of the water dropped
when I added the pasta

So I
use 250ml of water, which is a bit more.

The benefits of one-pan pasta,
besides having fewer dishes to wash,
is the lazy convenience of
not having to time the boiling.

Once the pasta has absorbed the water,
that's the perfect al dente
(I don't know what al dente is),
and it's strange that no matter how many times I do it,
I never fail at the boiling stage.

Since you season it right in the pan,
you don't have the problem of
the boiled pasta
sticking together.

However, for the frying pan you use,
if you're making two servings,
it's easier to cook if it's about 27cm.

If you're using a 20cm frying pan for one serving,
I think it's best to break the pasta
in half before boiling.

Once the water starts to boil, add the pasta,
and use tongs or cooking chopsticks to soften the pasta
so that it gets submerged in the hot water.

There's no need to rush.
The boiling time is just until the water is gone,
so you can take your time.

Once covered, use medium-low heat.
If you leave it alone, it will boil over,
so occasionally open the lid and stir the pasta.

When there's just a little bit of water left,
remove the lid and stir to let the moisture evaporate.

There's no need to rush.
Once the water is gone,
it will mysteriously be boiled to perfection.

Once the water is gone,
add the butter and mix it throughout.

Once the butter is mixed in,
add the mayonnaise and heavy cream.

Once the mayonnaise and heavy cream are mixed,
add the soy sauce and mix lightly again.

Finally, add the mentaiko, turn off the heat,
and slowly mix it all together.

Once plated,
sprinkle with black pepper.

The pasta will be a bit saucy,
but you can substitute milk for the heavy cream.
In that case, add a bit more mayonnaise.

Now for the second dish,
pasta using porcini mushrooms.
You might not hear about these mushrooms often,
but you can buy dried porcini mushrooms online.

Since you don't use them that often,
I recommend buying them in small portions.

They have a unique flavor that pairs perfectly with cream.
If you serve this at home,
people will ask, 'Huh? What is this flavor?'
I think they'll be surprised by how delicious it is.

Let's get started.

〇 Wicked Porcini Mushroom Cream Pasta

・Ingredients (for 2 people)
　Pasta: 180g
　Dried porcini mushrooms: 1 small bag
　Cheese: 30g
　Heavy cream: 50ml
　Consommé: 10g
　Garlic: to taste
　Butter: 15g
　Salt: to taste

　*The porcini mushrooms were 9g.
　*Rehydrate the porcini mushrooms in water.
　*Use 500ml of the water used to rehydrate the mushrooms.
　*If using solid consommé,
　　crush it finely with a knife before using.

Any cheese is fine.
When using it for pasta,
it's easier to mix in
if you grate it thinly with a grater.

Add the porcini mushroom soaking liquid, 1/2 teaspoon of salt,
consomme, garlic, and butter, then
bring to a boil

Once it boils, add the pasta.
The cooking method is the same as for the mentaiko pasta.

When the liquid reduces, remove the lid and
mix while letting the liquid evaporate

Once the liquid is gone,
add the heavy cream and porcini mushrooms,
and mix together

Once mixed, turn off the heat and
add the cheese

Once mixed, plate it up,
sprinkle with parsley or not,
and it's done

Now, for the last one,
the carbonara everyone knows

Even though it's the easiest of the pastas this time,
people will be happy and say,
'Oh, you're making carbonara at home?'

And it's the highest in calories, too

My fellow note user RYOJI makes this too

〇 Carbonara Great Demon King

Ingredients (for 2 servings)
Pasta: 180g
Bacon: 200g
Cheese: 50g
Egg yolks: 2
Heavy cream: 50ml
Garlic: to taste
Consommé: 10g
Salt and pepper: to taste

* Feel free to use as much bacon as you like
* Thick-cut bacon is recommended
* Tube garlic is perfectly fine
* Powdered cheese can be used as a substitute

The bacon I made the other daywas thawing, so I'd like to use that
I'm going to use this much

Put 500ml of water and the consommé into a frying pan and turn on the heat

The boiling method is the same for all of them

While the pasta is boiling, put the egg yolks, heavy cream, salt, pepper, and cheese (2/3 of the total amount) into a separate bowl and mix well with a rubber spatula

It's a matter of preference, but
a pinch of salt is enough
Conversely, add plenty of pepper

Once the liquid from the pasta has evaporated,
add the garlic and mix

Since the doneness of the bacon is a matter of preference,
if you want to brown it,
add it when the pasta liquid
has evaporated (along with the garlic)

Once you've fried the garlic and bacon,
turn off the heat (this is important),
add the sauce, mix it all together, and it's done

Add extra pepper and
sprinkle on the remaining cheese.

As you can see, these three pastas are
mixed-style pastas with very little sauce.

Which means,

some people say that
bronze-diepasta, which has a rough surface,
is even more delicious because the sauce clings to it better.

This time, I used
the commonly sold Teflon-die pasta,
and it was plenty delicious,
but it might be good to know if you're particular about it.

This was a long one,
but how did you like these 3 Devilish One-Pan Pastas?

If you know of even unhealthier pastas,
please, tell me just how unhealthy they are.
It gives me chills.

See ya!