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正宗培根蛋酱意面 - 15min, 中等 | ZH

Name: 正宗培根蛋酱意面
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: 意大利菜
Ingredients: Check the ingredients listed for 正宗培根蛋酱意面 on our website.

配料： 400克（14盎司）意大利面 150克（5盎司）意大利烟熏猪脸颊肉（或无烟培根） 3个大鸡蛋 70克（2.5盎司）佩克里诺罗马诺奶酪，细磨碎现磨黑胡椒盐（用于煮意面水）说明：将一大锅加盐的水烧开，煮意大利面至有嚼劲。沥干前，保留1杯煮面水。在意大利面煮的时候，将意大利烟肉切成小条或小块。用中火在平底锅中煎至酥脆金黄。离火。在一个碗中，将鸡蛋、磨碎的佩克里诺·罗马诺奶酪和大量的黑胡椒一起搅打。沥干意大利面，迅速加入到煎锅中与腌猪脸肉一起翻炒，使其裹满煎出的油脂。将煎锅从明火上移开。加入蛋奶酪混合物，快速搅拌，制成奶油酱。如果需要，可以加入少许预留的意面水。立即上菜，上面撒上额外的佩克里诺奶酪和黑胡椒。提示：正宗培根蛋酱的关键在于鸡蛋和奶酪制作的奶油酱——无需奶油！