Carbonara()

Carbonara

Introduction:

"It's a common kind of spaghetti! It's delicious too!"

Production steps:

Step 1: Chop onion, slice mushroom, chop parsley, slice bacon. Add parmesan cheese crumbs to the egg yolk. (if not, buy cheese flakes in the supermarket. Of course, cut them into pieces.) and cream, French parsley.

Step 2: cook spaghetti for 8 minutes. Generally, I cook for 6 minutes with a hard core inside. Then I drain the oil and let it cool naturally. The last remaining temperature will make the noodles completely cooked. Because I cook a lot at a time and can't eat it later, many people will ask why it's better not to store it with cold water and oil. Because the storage time of too cold water surface will be reduced, easy to break.

Step 3: stir fry bacon with olive oil. When the color turns dark and the oil comes out, add chopped onion and mushroom slices to stir fry until fragrant. Add a little cream to make it a little thick. Then add hot noodles, stir fry and add salt and white pepper to taste. Don't put too much salt. Then turn off the heat, put in the egg yolk cheese cream sauce, stir fry a few times, and then out of the pot. Cheese itself has a salty taste. So don't put too much salt before.

Materials required:

Spaghetti: 220g

Cream: moderate

Bacon: two

Mushroom: 2

Onion: 1

French coriander: moderate

White pepper: a little

Olive oil: a little

Egg yolk: 1

Parsons fresh cheese: right amount

Salt: a little

Note: if you don't have olive oil, stir fry it with ordinary edible oil. It's not recommended to use peanut oil because it has peanut flavor! And why turn off the heat when putting yolk cheese cream sauce! Because the cheese will thicken at the back. If the cream is heated, it will separate. When it comes out of the pan, you will see that the cream is not hanging on the surface. It's all at the bottom, and there is a layer of oil on the surface!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: Original