Lotus Root Carbonara-Style Pasta

Lotus root carbonara-style pasta, featuring crunchy lotus root tossed in a rich sauce made with egg yolks and melted cheese.
This is a dish with an unexpected combination that will make you want to have it again.

[Ingredients] (Serves 2)
・Lotus root... 200g
・Garlic... 1 clove
・Egg yolks... 3
・Meltable cheese... 60g
・Pasta... 200g
・Salt for boiling pasta... 1 heaping teaspoon
・Rice vinegar (to keep the lotus root color)... a little
・Salt, white pepper... a little each
・Olive oil... a little
・Black pepper (for finishing)... a little

[Instructions]

1. Preparation
・Wash the lotus root, trim both ends, and peel it.
・Cut into quarters, then slice into 5mm widths, and boil briefly in boiling water with a little rice vinegar added to maintain its crunch.
・Once the lotus root becomes translucent, drain in a colander.
・Remove the core from the garlic and crush it with a knife.
・Bring the egg yolks and meltable cheese to room temperature.

※Rinse the lotus root quickly before boiling.

2. Boiling & Mixing the Pasta
・Bring a large pot of water to a boil, add salt, and boil the pasta.
・Put the egg yolks and meltable cheese into a bowl, add a little of the pasta boiling water, and use a blender to make the sauce.
・Heat a frying pan, add olive oil, and cook the garlic until golden brown, then add the lotus root and stir-fry lightly.
・Season with salt and white pepper, add the cooked pasta, and turn off the heat.
・Add the egg yolk and cheese sauce, mix everything together thoroughly, and it's ready.

3. Plating
・Serve on a plate, sprinkle with black pepper, and it's done!

[Quick Notes]
・The key is not to overboil the lotus root.
・Adjust the amount of egg yolks based on the size of the eggs.
・By adding the sauce after turning off the heat, it will coat the pasta without clumping.

Next time, I will present "I actually failed at this😅 Garland chrysanthemum ohitashi".

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