卡邦尼意粉Carbonara
描述
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
時間
食材
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160克g
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1茶匙tsp
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80克g
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1個pc
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2個pcs
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少許few
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少許few
步驟
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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.
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以少許橄欖油煎煙肉至金黃； Fry bacon with little olive oil till golden brown.
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雞蛋和蛋黃加入黑胡椒粉和鹽； Blend some black pepper and salt into the egg and yolk.
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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.
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撈起意粉，趁熱加入煎鍋； Add the spaghetti into the pan while it is still hot.
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撈勻； Mix well.
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香氣四溢； It looks so mouthwatering!
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慢慢享用哦！ Buon appetito!
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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.
