Hello its Kinoshita Yuka (English Subtitles by ~Aphexx~)
So today! tadaa using milk butter and parm cheese I made some pasta
I haven't really added much else to this than the parmesan cheese so I thought that it would taste
O.... K.... but it actually tasted really delish~ ~because I cheated and took a taste~
and it was super easy to make this as well alrighty lets see how its made
this is how its made in a well salted pot of water boil our pasta
I'll be boiling 800g of it today once its cooked retain only a tiny bit of the water
then add some butter 150g worth
if you add all the pasta it overloads this tiny pan so I've only added 1/2 here I'll mix the other half later
looks so yummy just by mixing in butter
now for the powdered cheese I received this from an overseas viewer its made by KRAFT
and I'll add 300g of this
mix in milk
I think I goofed here since we're going to be cooking the noodles in
this milk it would be ideal if you undercook the noodles the first time around
once it thickens transfer to your plate
and I'll mix in the pasta that didn't fit into the pan
and here's a spot where some of the cheese got slightly burnt.... I love these burnt bits
and you can choose to skip this step but since I want my pasta to take on that "carbonara-like" feel
I'll now add some egg yolks 8 yolks worth then sprinkle with pepper
tadaa the dish is complete I added the yolks since I wanted to but
all you need to make this dish is milk, butter and parm cheese
its such a simple dish to make lets see how much it weighs
w/o the bowl its 3.6kg ITADAKIMASU
lets start by tasting this without the egg
the pasta got a bit overcooked but you can really smell the cheese in this
its such a spartan dish with barely any toppings but it still looks so yummy
I love that aroma of cheese
you can really taste the cheese in this and you can really taste the salt that was in the
pasta water that we reserved and its so full of delish flavor
parm cheese and butter hold their own in the flavor department
but since we topped it with some yolk I want to give it a taste with the yolks
sooo goood
its covered in egg covered in yolk
looks delish
it really makes it taste much richer than before and it gives it a mellower feel as well
delish with egg as well
Hey Peeps.... Raw Eggs Totes safe in Japan. rest assured "she not gonna die" #RawEggsSoSafe in Japan #RawEggsMuchYumz
it might have been because of the way I poured in the parm cheese but there are spots where I find
lumps of cheese clumped together but since you get a big hit of cheese in those spots
I'm kinda diggin' it delish
I've been giving this a bit of thought and once you introduce those yolks into this dish....
its pretty well a carbonara now isn't it?
but without the yolk it was delish it was a very milky pasta
but since we've got so much here I like the addition of yolks
this tastes plenty good already with all the parmesan cheese in this but to really crank up the flavors I'll add more parm cheese
wait nothin's comin out!!
nothing is coming out these holes and too much will come out of this side
~scary~
cheese pasta !!! so delish
last mouthful itadakimasu
gochisossamadeshita this pasta made with milk and cheese was so delish
I was surprised by how good it tastes with just some simple cheese
it did share quite a lot of the ingredients that you'd use to make a carbonara but
the taste of butter and milk were much stronger in this dish I felt as though the flavors really differed
without any bacon or any other toppings you really appreciated the flavors present in the dish
cheese is already so yummy on its own
since this was my first time making it I goofed on how long to cook the pasta today
I prefer my pasta to be al dente but this was a normal softness for a pasta
making pasta dishes takes a few times to develop a skill for making it
this dish was so delish and super easy to make I'm sure you all can make it so easy at home
won't you all give it a try as well? and as always thanks for watching and if you liked
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