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卡邦尼意粉 Spaghetti Carbonara

卡邦尼意粉 Spaghetti Carbonara

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

卡邦尼意粉 Spaghetti Carbonara

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。

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