Spaghetti CaRBoNaRa

蛋黃奶油芝士香草醬義大利麵

這一款意大利麵是我的最愛!
焦焦脆脆的培根,香濃的蛋黃奶油醬,正!
而且自家做來吃比外面的衛生、便宜.
最重要的是外面的餐廳很少會用培根!!
以下材料大約需價RM26.10至RM28.20,
而每人大約只需RM4.35到RM7.05.
是否很美味咧,趕快買材料回來做啦!


材料(4-6人份)
義大利麵 500gm RM3-4
培根薄片 8片 RM10


醬汁
蛋黃 4-6粒 RM1.20-1.80
芝士粉 50gm RM5
麵粉 2大湯匙 RM0.30
全脂牛奶 500ml RM1.80
金寶湯芝士香草麵醬 1罐 RM3.80-RM4.30
牛油 1大湯匙 RM1.00

做法
1培根切細絲
2煮沸一鍋水,在鍋中放入2大匙鹽,放入義大利麵,煮至軟嫩.
3培根用中火煎至焦焦脆脆,放在餐巾紙上吸油.
4芝士粉和麵粉拌勻.
5在培根鍋中加入牛油煮溶,再加入金寶湯芝士香草麵醬、全脂牛奶、芝士粉麵粉以中火煮至微沸.
6加入煮好瀝乾的義大利麵和培根均勻攪拌.
若醬汁已經收乾,可以加入一兩杓煮麵水.
7熄火,最後加入蛋黃攪拌均勻即可馬上趁熱享用!



Spaghetti CaRBoNaRa
Serves 4-6

500gm spaghetti
8 rashers bacon
4-6 egg yolks
50gm grated Parmesan
2Tbsps plain flour
500ml full cream milk
1 can prego cheese & herb pasta sauce
1Tbsp butter

1 Cut the bacon into thin strips.
2 Add the spaghetti to a large boiler of rapily boiling salty water and cook until it is just tender.
3 Fry bacon over medium heat until crisp.Remove from the pan and drain on paper towels.
4 Mix the grated Parmesan with plain flour.
5 melt the butter in the bacon pan and add the cheese & herb pasta sauce,full cream milk,grated Parmesan and plain flour cook until tiny boiled.
6 Add in the spaghetti and bacon in the pan and toss gently.
If the sauce become thick ,may add 1-2 hails of 'reserved spaghetti water' (water in which its cooked) to the spaghetti.
7 Beat the egg yolks to the hot pasta and toss gently.