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意式培根蛋酱面

正宗罗马风味意面，用蛋黄、佩科里诺罗马诺芝士、风干猪颊肉和黑胡椒制作出丝滑的酱汁。掌握技巧后完全不需要奶油。

DinnerItalianMedium

10 min

Prep

20 min

Cook

30 min

Total

Servings

Medium

Difficulty

Instructions

大锅烧水，加足量盐，水应该尝起来像海水一样咸。

水烧开的同时，冷锅中放入猪颊肉，中火慢慢煸出油脂，翻炒6-8分钟至酥脆。离火备用。

碗中将蛋黄、全蛋、磨碎的佩科里诺芝士和黑胡椒搅打至顺滑。

Tip: 用室温鸡蛋，酱汁会更顺滑。冷鸡蛋碰到热面条可能会凝结成蛋花。

意面比包装建议少煮1分钟（保持弹牙口感）。沥干前先留出1杯煮面水。

将沥干的面条加入猪颊肉的锅中（离火状态），翻拌让面条裹上油脂。

倒入蛋液芝士混合物，快速大力翻拌60秒，适量加入煮面水，直到酱汁变得顺滑光亮、均匀裹住每根面条。

Tip: 加入蛋液时锅必须离火。余温足够将酱汁加热到合适的程度，明火会把鸡蛋炒成蛋花。

立即装盘，顶部再撒些佩科里诺芝士和黑胡椒。

Nutrition per Serving

560kcal

Calories

26g

Protein

62g

Carbs

22g

Fat

Fiber

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意式培根蛋酱面

Ingredients

Instructions

Nutrition per Serving

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