Professionals (Food Wars X Male Reader) 2.0

Semifinals

As I was near my station, I fist bumped my friends in order by Megumi, first, Isami, second, and Takumi, last.

I looked at the crowd, where Erina was and I was telling everyone to clap by clapping my hands, mostly out of respect because they probably don't know what I'm saying in English.

I saw Erina, who was clapping furiously to the song as it was near the line I wanted to be yelled out.

As I stepped onto my station...

Students/Erina: KAZE NI NARE!!!

Urara: 勝者郡のリーダー、あなたの名前の姓、勝利郡のリーダーである彼の駅にすでに彼の駅にいます！ (Already at his station, representing Polar Star Dormitory, the leader of Totsuki-Gun, Y/N L/N!)

The students cheered as I was as confident as I can be. I know the techniques I'm gonna be using, and I know how I will cook Carbonara as I can't wait to get started.

Also, for the cream in Carbonara, I'm using only eggs two different types of cheeses: pecorino and parmigiano to add some extra flavor. And there will be no cream involved because at Italian restaurants like Olive Garden, the chefs put cream in the sauce to serve after they cook it to keep the dish from going bad. Carbonara is a dish that needs to be served and eaten straight away, so no cream in this dish! No sir!

Gin: この食糧戦争は今始まる！ (THIS FOOD WAR BEGINS NOW!)

I immediately got started with the spaghetti by filling the pot with water, adding a shitload of salt to the water as the stove was starting to heat up.

The secret to great pasta is by seasoning the water aggressively with salt, almost as salty as the ocean.

Next, I opened up the two packages of La Molisana spaghetti noodles, added them together, twist them a bit, and released them into the water that was on a very high boil and I stirred first before I started working on the guanciale by cutting the skin off, slicing it, and cutting it into small strips.

Man, the aroma on the guanciale smells so good that it filled the entire arena!

Then, I set the pan on the medium low heat and set the guanciale in while I cracked one giant clove of garlic and lace it in the center.

What I wanna do is let the fat render into an oil when it's an oil, and we smell the garlic, that's when I'm gonna take it out.

It's also why I didn't add extra virgin olive oil into the pan, which is the last thing I want to do.

After that, I worked on the cream.

Back in the olden days of Carbonara, with the eggs, there was no wastage, meaning they used the whole egg. Today, chefs use only the yolk, but there are others who prefer to use the entire egg. Who knows which one is better?

Me, I'm going with the classic version of Carbonara, but with the twist of adding garlic aromatic to the dish.

I'm gonna be using 5 eggs while I have 500 grams of pasta, which is for five people.

In order to keep all the eggs together, I cracked them on my cutting board, a flat surface, and poured the eggs into a bowl, one-handed.

After cracking the eggs, I used some chopsticks, and stirred it all around (I practiced so much with this technique that I had to show that I improved as a chef) until it was all a yellow liquid.

Then, I added 4 cups of pecorino Romano cheese.

The cheese I used were all from a block and I grated it myself.