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 烹調時間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.
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2017/06/20 發表 928 瀏覽

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