🇯🇵 𝙅𝙖𝙥𝙖𝙣𝙚𝙨𝙚 𝙢𝙞𝙨𝙤 𝙘𝙧𝙚𝙖𝙢𝙮 𝙥𝙖𝙨𝙩𝙖

喺日本食過嘅一隻意粉，原來麵豉同忌廉一齊煮都好夾🩵再加埋紫菜絲和本菇，成件事更加入和風～我個仔勁鍾意✌🏻

▶️用細火將煙肉煎香，煎到出油之後用煙肉嘅油嚟炒本菇

▶️Cooking cream 如果用pasta cream效果會更加濃厚！

材料: (2人)
意粉 150g
本菇 1包
煙肉 6條
忌廉 200ml
蒜蓉 1湯匙
乾蔥碎 1湯匙
紫菜碎 蔥花 適量
麵豉 2湯匙
日式醬油 1湯匙
味醂 1湯匙
黑椒碎 適量

做法:
1) 煙肉切條
2) 燒滾熱水加1湯匙鹽，意大利粉按包裝指示減2分鐘來煮至Al Dente質感，撈起瀝乾備用，可留少許煮意粉水
3) 燒熱鑊後，用小火爆香煙肉至脆身，轉中火加入蒜蓉，乾蔥，本菇炒至軟身！然後加入醬油、麵豉和味醂煮溶，再放入煮好的意粉，加入少許意粉水和淡忌廉，小火攪拌均匀至醬汁變稠讓意粉吸收，加入黑椒碎調味，加入蔥花和紫菜碎即成！

Ingredients (serves 2):

• Pasta 150g, enoki 1 pack, bacon 6 strips
• Cream 200ml, garlic 1 tbsp, dried onion 1 tbsp
• Seaweed flakes & spring onion (to taste)
• Miso 2 tbsp, Japanese soy sauce 1 tbsp, mirin 1 tbsp
• Black pepper (to taste)

Instructions:
1) Cut bacon strips.
2) Boil salted water; cook pasta 2 minutes less than package for al dente. Drain, reserve a little pasta water.
3) Pan-fry bacon on low until crispy. Sauté garlic, dried onion, and enoki until soft.
4) Add soy sauce, miso, and mirin; then add pasta + a splash of pasta water and cream. Simmer/stir on low until thick.
5) Season with black pepper, top with spring onion and seaweed.