#義大利麵 #奶油培根麵 #pasta #carbonara
這是一道加入巧思的傳統義大利麵，希望大家喜歡。有料理相關問題，歡迎一起討論。
獨家培根蛋黃麵食譜
所需食材：
a. 義大利直面110g
b. 厚切培根(美福) 一條
c. 土雞蛋蛋黃2顆
d. 黑胡椒粒5g壓碎，或現轉黑胡椒粉少許
e. 刨細的2年熟成帕瑪森乾酪35g (好市多有刨好的，建議放冷凍保存）
1. 將黑胡椒粒中火乾炒20秒。
小撇步：現炒現壓的黑胡椒粒就是美味，用一鍋壓碎黑胡椒粒備用
2. 將帕瑪森乾酪粉，蛋黃，黑胡椒粉倒入一碗中混合均勻。
3. 將一片厚片培根切成粗條。
4. 煮開一鍋水，下鹽巴至自己平常吃菜的鹹度，
5. 中火熱鍋，下油，煎培根至很上色噴香（只有表面上色，不能煎太久，要保持多汁肉感）。
6. 下一大勺的微鹹煮麵水，大火滾30秒至呈乳白色的培根高湯後熄火。
7. 取110g一人份的義大利直面。
小撇步：買好麵的一個標準，通常越貴的越好（有機除外），越好的麵越乾越耐煮，麵心越容易被保留
8. 下麵計時五分鐘。
小撇步：包裝上說的煮麵時間看看就好，每個牌子煮麵sop時間要自己抓，通常好的直面大鍋煮5分鐘，剩下2-3分鐘在平底鍋裡完成。
9. 時間到後，將麵夾起放入裝培根高湯的平底鍋
10. 開火加熱，續煮2分鐘
11. 試鹹度，不夠鹹補煮麵水，夠鹹則補過濾水。
12. 2分鐘後熄火，鍋內如燉飯一樣請留些許湯汁，湯汁留越多成品醬則越多。下蛋黃醬攪拌至均勻，麵的口感應是扎實不軟爛。
13. 隨意擺盤，可再麵上再刨些帕瑪森乾酪，完成。
烹調培根蛋黃麵，黑胡椒可以替換成大紅袍花椒或馬告胡椒，培根可以替換成風乾豬頰肉，鹹豬肉或臘肉，義大利麵可以換成任何手邊有的麵，只要學會基本功，怎麼變化都行。
Note: 影片上錯字"分鐘"打成"分鍾"，請見諒。
更多料理相關知識，歡迎追蹤臉書粉專: Michael's 星級料理廚房，謝謝。
Exclusive carbonara recipe:
Ingredients:
a. spaghetti 110g
b. thick cut bacon 1 slice
c. free-range chicken egg yolk 2 pieces
d. crushed black peppercorn 5g or some freshly grinded one
e. threaded 24 months aged Parmigiano-Reggiano
1. Stir-fry the whole black peppercorn for 20 seconds without oil, and crushed the spice with a heavy pan or pot.
2. Mixed cheese, egg yolk and freshly crushed black pepper in a bowl.
3. Sliced the bacon.
4. Pan-fry the bacon until caramelized exterior only, some moisture still retained inside.
5. Scoop a ladle of salted pasta water into the pan, and boil for 30 seconds until the bacon broth turns into a bit milky color.
6. boil a pot of water, salt it until reaching how salty you usually eat, and put in the pasta and set the clock for 5 mins.
Tips: a wise way to buy good pasta is looking at the price tag. The more expensive the pasta, usually the better quality it is. The better the pasta, the easier to make an al dente finished dish.
Do not follow the suggested cook time in the package, the pasta is usually too soft regardlessly. Try cook a good pasta in a soup pot for 5 mins and finish the last 2-3 mins in your pan, the finished pasta will be fine and sexy.
7. When the time is reached, pour out the pasta and place into the pan, and cook for another 2 mins. Try the saltiness, if it’s too salty, and you need a bit more water in the pan, use tap water. If it’s under salted, add a bit more salted pasta water.
8. when 2 mins is up, turn off the fire and make sure there is some liquid left in the pan. The more liquid left in the pan, the more sauce you will get. Of course, we don’t want too much liquid there, the sauce will taste plain.
9. scoop in the cheese yolk sauce made previously, and stir until well blended.
10. plate casually, thread more cheese if you like, and enjoy.
