细面

面粉800克
小麦粉200克
鸡蛋8个

酱料

切块培根150克
鸡蛋3个
罗马绵羊奶酪50克
黑胡椒5克

做法

  1. 准备宽面条:把细面材料在大碗里混合,均匀捏成面团。冷藏3小时后取出,做成长型细面条。
  2. 煮滚一锅水,加入少许盐,取500克细面条在滚水中煮4分钟后捞出沥干待用。
  3. 在平底锅中加热少许橄榄油,把培根煎香至酥脆。
  4. 加入煮好的细面条翻拌3分钟,如有需要可加入适量煮面水。
  5. 把鸡蛋和芝士搅打均匀,加入平底锅中,即刻离火翻拌数分钟后再重新放在火上加热至奶油般柔滑。
  6. 把细面条盛盘,撒上适量酥脆的培根和几片芝士。
  7. 把酱料倒在盘边即可。

Spaghetti Carbonara

Spaghetti

800g flour
200g semolina flour
8 whole eggs

Sauce

150g pancetta cubes
3 whole eggs
50g Pecorino Romano cheese
5g black pepper

Method

  1. Prepare spaghetti: Combine ingredients together in a bowl, knead until dough get the consistence. Rest for 3 hours in chiller. Remove and make into long noodles.
  2. Bring a pot of water to a boil. Add in a pinch of salt. Cook 500g spaghetti in boiling water for 4mins. Drain and set aside.
  3. Heat up some olive oil in a pan. Sear pancetta until crispy and fragrant.
  4. Add in cooked spaghetti and toss well for 3mins. Add in some spaghetti water if needed.
  5. Blend eggs with Pecorino cheese together. Add into pan and take off from heat instantly. Toss together for a few minutes and put back on the fire to get a creamy texture.
  6. Plating spaghetti at centre, finish with some crispy pancetta and some slice of pecorino cheese.
  7. Pour sauce on the side and serve.
食谱提供: Dolce Vita
地址:5 Raffles Ave, Mandarin Oriental
电话:6885 3500
示范厨师: Marco Manocchio
Chef de Cuisine 餐馆主厨

text: 若昕 photo: Kin@Say Cheese Studios