培根蛋酱意面
快速概览
James Anderson•2025/11/03•1 分钟阅读•1 个月前更新
食材
- 1Salt
- 2大号鸡蛋2个，大号蛋黄2个，室温
- 1 盎司（约 1/3 杯）磨碎的佩克里诺·罗马诺奶酪，另备一些用于盛装
- 1 盎司（约1/3杯）磨碎的帕玛森芝士
- 1粗磨黑胡椒
- 1 汤匙橄榄油
- 4 盎司切成约1/4英寸厚、1/3英寸见方的块状的猪脸颊肉（见食谱）、意式培根或培根
- 12 盎司意大利面（约3/4盒）
制作步骤
将一大锅加了少量盐（不超过1汤匙盐）的水用大火加热至沸腾。准备一个大碗，装满热水用于盛装，然后放在一旁。
在一个搅拌碗中，将鸡蛋、蛋黄和佩克里诺奶酪和帕玛森奶酪一起搅打。用少许盐和大量的黑胡椒调味。
烧水。同时，在一个大煎锅中用中火加热油，加入猪肉，翻炒至脂肪刚刚析出，边缘酥脆但不硬。离火备用。
将意面放入水中煮至比弹牙略硬。意面快煮好时，如果需要，在煎锅中重新加热意大利烟肉。保留1杯煮面水，然后沥干意面，放入煎锅中用小火翻炒一分钟左右。
将空的餐碗装满热水。擦干后加入热意大利面混合物。拌入奶酪混合物，如果需要增加奶油感，可以加入一些预留的意大利面水。立即盛盘，撒上少许额外的佩克里诺奶酪碎和胡椒粉进行调味。
营养成分（每份）
常见问题
Can I substitute ingredients?
Yes, common ingredient substitutions are usually possible.
What cuisine does this belong to?
This recipe represents authentic cooking traditions.
Can I make this ahead of time?
Many recipes can be prepared in advance.
Where can I find more recipes like this?
Explore more recipes on kb.pub.
How long does it take to prepare?
Preparation and cooking time details are provided in the recipe.
Is this recipe suitable for dietary restrictions?
Check the ingredients list for dietary compatibility.
How difficult is this recipe?
This recipe is suitable for home cooks of all skill levels.
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