【Ingredients】Lasagna, bacon, eggs
【Accessories】Water, cream, salt, black pepper, parmesan cheese
1. First make the part of the custard liquid and grind the parmesan cheese into 40-50g of chopped cheese.
2. Prepare two egg yolks.
3. Add 40g parmesan cheese crushed, 50g cream and stir well.
Until the yolks and cream are completely mixed, set aside and set aside.
4. Next make the cream bacon sauce, combine 5-6 slices of bacon and peel it.
Cut into 1 cm wide strips.
5. Pour very little oil into the pan and fry the bacon over medium-low heat to remove the oil.
Then fry the bacon over medium heat, leaving a little oil and pouring out the excess.
6. Add 1 clove of garlic and sauté until fragrant, then add 200ml of cream, stir well, cook on low heat for 10 minutes.
7. Then make the part of the pasta, boil a pot of water, add enough salt to it, and cook it according to the time on the pasta packaging.
8. After the pasta is cooked, drizzle with some olive oil and stir, wait for cooling and seal the plastic wrap to maintain humidity.
9. At this time, the sauce part is also ready, turn the cream bacon sauce to a low heat and put it into the noodles.
10. After quickly stirring well, add the custard liquid just prepared, and add while stirring.
11. Finally, add some black pepper to taste, if you feel that the soup of the noodles is too small, you can add the water used to cook the noodles before. Sprinkle some parmesan cheese on the plate.
1. Choose a wider noodle
2. Bacon buy without cutting taste better
3. Do not pour the pasta over the water, and do not pour the boiled noodle water
4. Don't add too much salt
5. Garlic can be added without adding
20-25min
For detailed methods, please refer to this headline number "Make your own pasta without taste is still hard, add 1 action before cooking, more delicious than Western restaurants!" video