究竟 "卡邦尼忌廉汁" 係點整既呢 ?

卡邦尼意粉：

典型的卡邦尼意粉是沒有煙肉的。另外，典型的卡邦尼意粉有兩個特點。
1)卡邦尼意粉的肉是帕爾馬火腿
2)卡邦尼意粉有大量的黑胡椒

材料：意粉(烚好的)、乾蔥碎、蒜茸、黑胡椒碎、淡忌廉、帕爾馬火腿絲、(帕爾馬芝士粉)

1) 橄欖油下鍋炒乾蔥碎、蒜茸、黑胡椒碎
2) 炒出香味之下淡忌廉和帕爾馬火腿絲同煮一下。
3) 見到淡忌廉一滾便下意粉同煮，下點鹽和糖調味。
4) 上碟，之後用胡椒磨添加多點黑胡椒碎在意粉上便完成。

PS : 一般卡邦尼意粉是配帕爾馬芝士粉同吃的，不過卡邦尼意粉味道已經好強，所以可因個人喜好下不下帕爾馬芝士粉。另外如果想加煙肉的話，煙肉要先煎好，煎成硬硬地有D乾後切成絲來用。

Carbonara Sauce

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4" strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water & 2 Tablespoon salt
Cream soft butter. In another bowl, beat eggs & yolks and whisk until
blended, add 1/2 cup cheese. Heat large casserole dish in 200F oven. Bring
water & salt to boil in large pot. Meanwhile, fry bacon in skillet over
med heat until crisp. Pour off half of fat and stir in red pepper flakes and
cream. Bring cream mixture to simmer and keep warm until spaghetti is done.
Transfer cooked spaghetti to heated serving bowl and stir in creamed butter.
Coat well. Stir in hot bacon & cream mixture and finally the beaten eggs
and cheese. The heat of the pasta will cook the raw eggs. Taste and season
with salt and pepper. Serve with remaining grated cheese.

Carbonara調味汁

4大湯匙牛油
8塊切片煙肉; 切成1/4"小塊
2個雞蛋
2個蛋黃
1茶匙紅辣椒粉
1個杯帕爾馬乾酪
1/2杯濃厚乳脂 (Cream)
1茶匙鹽
黑胡椒小許
1磅意粉
8誇脫水, 2湯匙鹽


放室溫中軟化牛油。用另一個碗，打勻蛋同蛋黃質，加1/2杯芝士粉。
用一個大鍋盤在200F烤箱預熱。 (可省卻)
煲滾一鍋水加鹽,放入意粉煮7分鍾,篩去水份
同時，在淺鍋上放入煙肉,煎炸至金黃。 傾去一半油脂并拌入紅辣椒粉和cream拌勻,保持溫暖，直到意粉做。

把煮熟的意粉轉移到預熱的大鍋盤,加入軟化牛油勻。
倒入熱的煙肉& cream混合物和最後被攪勻的雞蛋和芝士粉。 意粉的熱力將烹熟雞蛋。 加鹽和胡椒。 吃時可再加芝士粉