卡邦尼意粉 (Spaghetti Carbonara)

 

老實說，見到很多網上的卡邦尼意粉的食譜真的慘不忍道，又加忌廉，又用火腿，又加洋蔥，根本不是這回事。有見及此，小編在這篇分享真真正正的傳統卡邦尼意粉，希望讀者再不要煮錯了。

I saw many people posted their recipes about spaghetti carbonara,  it’s really oh my god, so many wrong ingredients and cooking method, i.e. cream, onion, or even ham.  Therefore, I wanna share the real spaghetti carbonara recipe, hope not cook wrong again.

 

傳統的卡邦尼意粉源於羅馬，用上豬面頰咸肉或意大利咸肉，如果找不到，那只好用煙肉，但味道是不一樣的。 小編用自己做的意大利咸肉。

Real spaghetti carbonara orginally is a dish from Romans which using Guanciale or pancetta, if you can’t find both, you can use smoked bacon, but I can tell, it’s not the same taste. I just used my homemade pancetta.

 

而芝士就用上羊奶芝士，但沒有的話也可用巴馬臣芝士。

Also, it’s using pecorino cheese, if not, use parmesan cheese also ok.

 

材料又簡單又易做。

The ingredients are so simple and easy to cook

 

材料 (Ingredients)：

 

豬面頰咸肉或意大利咸肉 (Guanciale or pancetta) – 4片 (4 slices)

蛋黃(egg yolk) – 3隻 (3 pcs)

羊奶芝士或巴馬臣芝士 (Parmesan cheese (or aged pecorino) ) – 50克 (50g)

橄欖油 (Olive Oil)

黑胡椒 (Black pepper)

 

做法 (Method)：

1. 把肉切粒，分開蛋黃及蛋、蛋黃加入芝士碎及黑胡椒碎發均
Cut the Guanciale or pancetta in small chunks, separate egg yolk and egg white; whisk egg yolks with grated cheese & black pepper

 

2. 準備平底鍋，加入橄欖油，放入肉粒，慢慢地煎香至脆身
Prepare a saucepan, add olive oil and cook the meat until crispy

 

3. 關火及待涼少許，加入意粉，然後倒入蛋黃伴勻
stop the heat and cool down a little bit, add spaghetti in and add egg yolk, stir well to combine

 

4. 最後加入芝士及黑胡椒就完成了
Add cheese and black pepper, finished.

 

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