【王子煮場】正宗意大利 卡邦尼意粉 無忌廉濃滑秘訣


卡邦尼意粉作為意大利傳統菜式,坊間有不同種類的烹調方法,美式或法式做法會加入忌廉白汁,令意粉變得濃厚。

但其實,卡邦尼意粉只用高品質的蛋黃,加入芝士打成醬汁,配合意式煙五花腩肉(Pancetta),或最正宗的意式醃豬頰肉(Guanciale)。

材料簡單,無需太多功夫,輕盈而不過於油膩。

追求正宗原味的我,今次和大家分享王子版本的卡邦尼意粉食譜,教大家想食的時候可以自己做,品嘗金黃幼滑好味道。

Ingredients:

Spaghetti, eggs, salt, black pepper, pancetta, olive oil, parmigiano reggiano cheese, garlic

Method:

1. In a large bowl whisk 2-3 egg yolks (remove the egg whites) adding parmigiano reggiano cheese, black pepper and a very small pinch of salt (A)

2. In a pot or pan, boil water adding olive oil and a generous amount of salt to cook spaghetti (B)

3. In another pan, cook pancetta until oil comes out and slightly crispy – during half way, add a clove of garlic (C)

4. When spaghetti is cooked al-dente, use a pair of tongs to clip it into (A) and start mixing together – A small amount of pasta water included is fine. Then add in (C) and mix together.

5. Stir until sauce becomes slightly sticky, then plate.

6. Lastly, top with some more parmigiano reggiano cheese

——Serve——
  1. PS Use Japanese spaghetti if possible
  2. PPS Use high quality eggs for more rich flavours
  3. PPPS Use high quality parmigiano reggiano over Parmesan cheese, the texture of the dish will be much smoother and delicious


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王子

食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。

More From: 親自下廚

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