🇮🇹 𝘾𝙡𝙖𝙨𝙨𝙞𝙘 𝙎𝙞𝙡𝙠𝙮 𝘾𝙖𝙧𝙗𝙤𝙣𝙖𝙧𝙖
<改良版>寫咗好多年嘅食譜☺️還記得吃過最好吃的carbonara是在某個冬天，在威尼斯一條後巷，一間當地人推薦的小餐館裡🤤每一條意粉都沾上熱濃濃濃的蛋汁，到今日還記得那個味道！真正的carbonara材料簡單得很，只有煙肉，蛋，黑椒和芝士！困難在於如何把意粉本身的溫度去把蛋汁煮至濃厚而掛汁，但係又唔會煮熟啲蛋😆💛
➡️非常建議將蛋同埋芝士先放入大嘅不鏽鋼碗裏面！意粉和豬油再加意粉碎撈勻之後，要即刻放入去攪拌！咁樣意粉嘅熱力就可以煮溶芝士但係又唔會將蛋液煮熟～
🇮🇹雖然話傳統係用風乾豬面頰肉Guanciale，但係我覺得用煙肉或者我今次用咗Pancetta都OK! 重點係要有肥膏，可以逼出豬油～
🧀傳統係用Pecorino Romano羊奶芝士！我今次有跟隊！如果搵唔到用Parmesan 巴馬臣芝士碎
材料: (2人用)
意粉 150g
風乾豬面頰肉Guanciale/ 煙肉 100g
芝士碎 50g
蛋黃 4隻 (安全生食用的)
黑椒碎 適量
做法:
1) 煙肉切小條，雞蛋、黑椒碎和芝士碎放在碗中搞拌備用！
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！
3) 燒熱油鑊用小火爆香煙肉至脆身，慢慢將豬油逼出！然後先將脆肉拿起，唔使熄火，豬油繼續留在鑊中！立即放入煮好的意粉，加入100 ml煮意粉水，攪拌均匀至意粉豬油和水達到乳化效果！熱意粉撈出來馬上放入混合好的蛋汁的和脆肉粒裡面，不斷攪拌均勻，直至醬汁變濃！
4)可以在表面加上更多芝士黑椒和脆肉粒！
Classic Silky Carbonara
Ingredients (Serves 2)
• Pasta 150g
• Guanciale or bacon 100g
• Grated cheese (Pecorino or Parmesan) 50g
• Egg yolks 4 (pasteurized)
• Black pepper as needed
Steps
1. Cut guanciale into strips. Whisk egg yolks, black pepper, and cheese in a bowl.
2. Cook pasta 2 minutes less than package instructions until al dente. Drain and reserve pasta water.
3. Render guanciale over low heat until crispy. Remove crispy bits, leaving fat in the pan. Toss pasta into the pan with 100 ml pasta water to emulsify.
4. Immediately transfer hot pasta into the egg and cheese bowl, stir continuously until creamy, then top with crispy bits and extra cheese!
