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Baguhan
French
Classic French Omelette
Pinagmulan: Chef
10 min1300 kcal
VegetarianWalang glutenMababa ang carb+1
One-Pan Cheddar Carbonara · Ryuji
Carbonara rebuilt for a home kitchen with no pecorino and no patience: the pasta boils in the pan in 350 cc of water, 40 g of cheddar goes in, then one egg off the heat. No cream, no double boiler, no colander.
Pinagmulan
Recipe ni リュウジ · 📱 Influencer · Ryuji — cooking researcher (料理研究家) and YouTuber behind 料理研究家リュウジのバズレシピ, Japan's biggest cooking channel at ~5.6M subscribers. Known for fast, exactly-measured home recipes.
Ang pangalan ng mga nagluluto at creator ay nakalagay bilang pagkilala sa pinagmulan lamang. Malaya ang More Recipes Please at walang kaugnayan, pag-endorso o sponsorship mula sa kanila.
Ryuji (バズレシピ) — Published by リュウジ on his own YouTube channel as 【最高傑作】カルボナーラ. The description carries the full ingredient list and his method as text, and that is the source of every quantity here. It is filed under Italy because carbonara is an Italian dish, but it is emphatically his home version, not a Roman one, and he does not pretend otherwise: bacon rather than guanciale, 40 g of supermarket cheddar rather than pecorino romano, and a whole egg rather than yolks. The structural idea is the one-pan method he also uses for napolitan — 100 g of dry pasta boils directly in 350 cc of seasoned water in the same pan the bacon was fried in, for 7 minutes, so the released starch stays put and emulsifies with the cheese and egg into a sauce. There is no cream anywhere, and the egg goes in off the heat.
Nagluto: リュウジ
Panoorin habang niluluto
⏱ 20 min🍽 1 na serving🔥 700 kcal🇮🇹 Italy
Mga hakbang
Chop the garlic and cut the bacon (35 g) into short strips.
Heat the olive oil (大さじ1) in a wide frying pan over medium heat and fry the garlic and bacon 3–4 minutes, until the bacon has crisped at the edges and its fat has run into the oil.
Pour in the water (350 cc), add the salt (小さじ1/3) and 4 shakes of Aji-no-moto, and bring it to a boil.
Add the dry spaghetti (100 g) straight into the pan, pushing it under as it softens.
💡 The 350 cc is measured to be almost exactly used up in 7 minutes. Do not top it up out of habit — every extra splash is sauce you will have to boil off later.
Boil for 7 minutes over medium heat, stirring regularly, letting the water cook down as the pasta softens.
💡 As in his napolitan, the starch stays in the pan instead of going down the sink — that starchy liquid is what will emulsify with the cheese and egg into a sauce. This is the reason the recipe works without cream.
At 7 minutes the pasta should be al dente and only a small amount of thickened, starchy liquid should be left in the pan — enough to coat, not enough to swim in.
Add the grated cheddar (40 g) and stir until it has melted completely into the liquid and the sauce looks creamy.
Now take the pan OFF the heat. Let it sit for about 20 seconds so the base is no longer sizzling.
💡 This pause is not in his one-line method but it is the single thing that decides whether you get carbonara or scrambled egg on spaghetti. Egg proteins set around 65–70°C; a pan straight off a boil is far hotter than that.
Beat the egg (1) and pour it in, stirring and tossing constantly and quickly.
Keep stirring off the heat until the egg thickens into a glossy sauce that coats each strand — about 30 seconds. It should look creamy, never lumpy.
💡 If it is still too loose after 30 seconds, put the pan back on the lowest possible heat for a few seconds at a time, stirring hard, and take it off again. Going back to full heat is how you scramble it.
Twist it onto a plate and finish with a heavy grind of black pepper. Eat immediately — carbonara waits for nobody.
💡 Mga tip
- Beginner's mistake: adding the egg with the pan still on the heat. This is the only way this recipe fails, and it fails instantly — you get sweet spaghetti with scrambled egg in it. Off the heat, count to twenty, then pour.
- Have the cheese grated and the egg beaten before the pasta hits 7 minutes. From that point the dish is finished in under a minute, and stopping to grate cheese while the pan cools is how the sauce seizes.
- Substitution, in the spirit of the recipe: he already substituted. Real carbonara is guanciale, pecorino romano and egg yolks — his is bacon, cheddar and a whole egg, and he never claims otherwise. If you have pecorino, use it and drop the MSG; if you have parmesan, it works too. What you must not add is cream.
- Italians will not recognise this as carbonara, and that is worth saying plainly. He titles it 最高傑作 ('masterpiece'), not 本格 ('authentic') — it is his one-pan home version, filed here under Italy because carbonara is an Italian dish, not because this is how Rome makes it.
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