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。
追求正宗原味的王子,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——
- PS Use Japanese spaghetti if possible
- PPS Use high quality eggs for more rich flavours
- PPPS Use high quality parmigiano reggiano over Parmesan cheese, the texture of the dish will be much smoother and delicious
View this post on Instagram
相關文章
Author Bio:
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。
gwz Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.
整理:Jessica Lee
拍攝/剪接:WAW Creation