Bacon cream mushroom chowder is a soup.
<h1>raw material</h1>
Mushrooms, bacon, milk, light cream, butter, flour, white pepper
<h1>method</h1>
1. Fry the bacon on both sides, cool and chop until set aside.
2. Add butter to the pot, melt over low heat and add flour and mix well until golden brown.
3. Add milk, light cream, mushrooms and half of the bacon. Cook until thick (bacon is salty, if the taste is heavy you can add a little salt) and add a little white pepper.
4. Sprinkle the remaining bacon in the pot.
Pasta with bacon egg sauce, a delicious noodle made with pasta and bacon eggs as the main ingredients.
<h1>Ingredients</h1>
Pasta
<h1>Accessories</h1>
Garlic, bacon, olive oil, salt, dried parsley, misery cheese, whole egg, raw egg yolks, milk
1. Finely chop the garlic, cut the bacon into small slices and set aside, add water to the pot, a little olive oil, two teaspoons of salt, and when the water boils, add the pasta. One egg with a pinch of milk and a little parsley beat well with an egg beater.
2. When cooking for about 2 minutes, turn on the other pot, add a little olive oil, add bacon and fry over medium-low heat
3. Wait for the bacon to be a little out of the oil, then reduce the heat and continue to fry until golden brown, add the minced garlic, sauté, continue to fry over low heat until the garlic is golden brown.
4. At this time, the pasta is also cooked and immediately fished out and put into the bacon to stir together, turn off the heat and pour the egg milk liquid into the egg quickly stir with residual temperature to make the egg liquid cooked, sprinkle with a little parmesan cheese crushed, stir well to get out of the pot and plate.
5. When serving, sprinkle with ground black pepper, dried parsley, cheese and egg yolk.