奶油干酪意面酱能做什么（圣诞大餐必备菜谱系列）

干酪酱意面

两人份

原料：

240克 蝴蝶意面

1个鸡蛋

30克帕玛臣干酪，有现磨的最好，淘宝上卡夫的也可以

50克培根

做法：

1. 培根在橄榄油里煎到脆，放置一旁冷却

2. 开水加一勺盐，意面煮到断生，一般意面袋子上都会写多长时间，蝴蝶型的时间一般稍短，6-8分钟居多

3. 把鸡蛋和奶酪加到冷却后的培根中，注意冷却，没冷却就是摊鸡蛋了

4. 意面熟后，趁热拌入干酪鸡蛋中，用意面的余温把生鸡蛋加热成酱状，切勿加热；如果太干的话，可以加一勺煮意面的水。

5. 盐和黑胡椒碎调味，上面再撒一些干酪，如果有的话，放些新鲜薄荷叶即可上菜。

注：可以在煎培根时加蒜末或者辣椒碎，觉得口感不够厚的话，可以在鸡蛋和奶酪中加奶油；你也可以在面中加一些蔬菜，煮面的最后一两分钟加入即可；原本是该用羊乳干酪(Pecorino Romano)，比较难买，所以就用了帕玛臣；有的菜谱只用蛋黄，这里用的全蛋，鸡蛋没有完全做熟，用好点的蛋吧。

Farfalle alla Carbonara

Yield: serves 2

Ingredients:

240g farfalle

1 egg

30g Parmesan Cheese,grated

50g Guanciale or Pancetta or American smoked bacon or any kind of cured meat, bits

Preparation:

1. Fry your bacon in olive oil till crispy, chill aside

2. Boil farfalle in boiling salted water till al dente, but check your farfalle package for the exact time, mostly 6-8 mins

3. Add whisked egg and cheese to cooled bacon & greese

4. Add farfalle to the mixture while its still warm and save a little bit of that cooking water, you will get scrambled eggs if you heat this, the heat from farfalle will cook the egg to silky smooth sauce，add that cooking water if it's too dry.

5. Toss and season well with salt and pepper, sprinkle extra Parmesan and maybe some mint leaves, serve immediately.

Notes: some add garlic when frying bacon, some add red pepper for the kick, some add double cream for the richness, and you can certainly throw in some peas, broccoli or mushrooms; originally, they use pecorino, but it's hard to get in Beijing, so I used parmesan; some recipes use only egg yolks instead of eggs, well, hello heart-attack.

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