卡邦尼意粉Carbonara

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一起跟著做! 鼓勵作者

這回是來自拿波里的Nicolo在辦公室原汁原味的呈現。不像餐廳那樣加入cream是因為以前的人窮,買不起cream,而煙肉家家戶戶都有。
The original recipe by Nicolo from Napoli was without cream because old people in Italy were not rich enough to buy cream.

份量
2 人份
時間
30 分鐘
食材
12號意粉spaghetti
160克g
鹽salt
1茶匙tsp
煙肉bacon
80克g
雞蛋egg
1個pc
蛋黃yolk
2個pcs
黑胡椒粉blackpepper
少許few
鹽salt
少許few
  • 1
    按包裝指示時間烹煮,偶爾攪攪,別讓它們粘在一起; Cook spaghetti in deep salted water (check the time on the packaging). Make sure the pasta is cooked w/o sticking together.
  • 2
    以少許橄欖油煎煙肉至金黃; Fry bacon with little olive oil till golden brown.
  • 3
    雞蛋和蛋黃加入黑胡椒粉和鹽; Blend some black pepper and salt into the egg and yolk.
  • 4
    意粉一煮好,將碗裡的雞蛋糊倒在煎好的煙肉上面; After 11 mins, the spaghetti is done. Transfer egg paste into the bacon pan.
  • 5
    撈起意粉,趁熱加入煎鍋; Add the spaghetti into the pan while it is still hot.
  • 6
    撈勻; Mix well.
  • 7
    香氣四溢; It looks so mouthwatering!
  • 8
    慢慢享用哦! Buon appetito!
  • 9
    吃飽了,竟然想起了倫敦查令十字街的義大利咖啡。 Don't know why it reminds me of the best coffee on Charing Cross Rd in London.
贊助
2017/06/20 發表 1,209 瀏覽
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