jetpack-boost domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/lionc/lionve.com/wp-includes/functions.php on line 6114wp-dbmanager domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/lionc/lionve.com/wp-includes/functions.php on line 6114mythemeshop domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/lionc/lionve.com/wp-includes/functions.php on line 6114
經典卡邦尼意粉
做法很簡單
重點在於煙肉和蛋
煙肉的咸味成為整個意粉的主要調味料
而蛋黃則用來增加醬汁rich & creamy的口感
材料：(2人份)
意粉 250g
洋蔥 半個(切粒)
煙肉 4片(切粒)
忌廉 120ml
巴馬臣芝士(parmasan cheese) 10g
白酒 30ml
蛋黃 1隻
黑松露醬 1茶匙
鹽 少許
胡椒 少許
新鮮parley 少許
做法：
1. 意粉先按包裝上的說明煮至al dente備用；
2. 燒熱煎pan，加少許欖纜油，爆香洋蔥和煙肉，加入忌廉和白酒煮滾後，落黑松露醬、少許鹽和胡椒調味；
3. 放進(1)已預備的意粉入(2)，然後加入parmasan cheese拌勻，熄火，加入蛋黃拌勻，最後灑上少許新鮮parley flake即可。
備註：
1. 加少許黑松露醬調味更佳，沒有的可不加；
2. 煙肉已有咸味，所以煮汁時要邊試味邊加鹽，避免太咸。