I tried to make a cream pasta of kabuto and bacon using miso from Isuzu ery. Cream and bacon alone are too thick, but the addition of Ise Ebi Miso has resulted in a Japanese-style finish. Spicy was just right.
Garlic（1 peace）・・・・・・・1 large spoon
White turnip ・・・・・・・・as needed
Pasta ・・・・・・・・・・ 200-250g
Pure cream ・・・・・・・・・・・200g
Lobster miso ・・・・・・・・・・as needed
Solt ・・・・・・・・・・・。・・one pintch
1. Cut in a size easy to eat bacon.
2. Mix minced garlic in a frying pan and add olive oil.
3. Mix all the sauce.
4. Add 2 to 3 sauce and cook over low heat. In the meantime, strain the pasta.
5. Put the pasta in a plate, pour the sauce from the top, finish with black pepper and dry onion if you like!
Boil pasta and boil it. Pasta, ingredients may be other things ♪
The cream pasta I ate in the restaurant before was delicious, but too thick for myself. When I thought, “I can’t wait for a little more?”, There was a miso from Isuzu of a Suzunoya Ryokan! I remember and made this recipe.