Bacon egg cream pasta finished look. Be sure to add a little more black pepper!
Eggs are one of the most ever-changing ingredients, not one. It is sometimes the protagonist, directly fried, fried, steamed, boiled to eat, in Chinese and Western cuisine are very important roles. Sometimes it is a supporting role - egg flowers, cakes, noodles, half-cooked eggs in the soup, braised pork/table-style meat dry and other meats next to the egg, although it is a supporting role, but without it it seems to lack a soul. Sometimes, eggs even play an invisible role in Western cuisine, you can't see it, you can't even eat it, but it actually plays a very important role silently. Sent protein can make desserts lighter and more brittle, such as Japanese light cheesecake is to use the sent protein to make the taste of cheesecake lighter, look luxurious French macaron biscuits are very important ingredients is protein. Egg yolks make the sauce more fragrant and thick. The filling inside the sweet and sour lemon tower is made of lemon juice, egg yolk, sugar, butter, etc., and the fragrant yellow sauce (hollandaise sauce) on the common water wave egg for brunch is made with a lot of butter and egg yolk. Use a very low heat to cook the yolk sauce while stirring quickly to prevent the eggs from solidifying, and when the eggs are cooked, you can make a thick sauce.
Back to pasta, the ingredients for the pasta sauce with bacon custard cream are simple: eggs, bacon, black pepper, oil (whipped cream), and the proportions can be adjusted to your liking. In many restaurants, a large amount of whipped cream is put in, but in fact, the invisible protagonist should be eggs, milk is a medium that mixes various flavors together, and some chefs do not even add whipped cream. The principle of this sauce is to stir the egg + material into the sauce with a small heat (even residual temperature), and the cheese powder also has the function of thickening the sauce.
Because the eggs in pasta are important, it is highly recommended that you use fresh, safe eggs. I generally use Lan Huang/Lan Fei's eggs, because this brand emphasizes that there are no hormones, antibiotics, can be eaten raw, pregnant women can eat. Some people use only egg yolks, some people use whole eggs. In fact, it is all right, only the effect of using egg yolks will be the most intense, this recipe uses a whole egg + an egg yolk. Friends who like a lot of sauces can add a little more whipped cream/milk, because the sauce of this recipe will be enough to wrap the noodles, but not too much juice. If you are afraid of fat friends feel too greasy, you can use whole milk instead of some or all of the whipped cream, I even saw a recipe in Japanese cooking magazines using soy milk instead of whipped cream! If you think that this pasta dish does not have green vegetables, you can add some asparagus, edamame, four seasons beans or Italian squash (summer pumpkin zucchini) to fry together after frying bacon, use bacon oil to fry some lighter melon vegetables to balance it, choose some green vegetables because the color is more beautiful. Friends who like garlic can sauté one or two slightly patted garlic in oil while frying bacon, and then take the garlic away. Friends who prefer a bit more aromatic can grind a little lemon zest or mix a handful of chopped basil leaves in the sauce. Speaking of which, is it possible to learn a basic model, a carbonara is already kaleidoscopic?
This pasta has a high success rate, so if you don't have any experience and want to make a pasta that everyone will praise!
Ingredients (2 servings):
How simple the material is
2 eggs (1 whole egg, 1 yolk)
Parmesan cheese powder parmesan cheese 1/2 cup
Whipped cream 80ml
2 strips of bacon, cut into coarse strips
160g straight pasta spaghetti (other slender pasta can be used)
black pepper
A few flat Dutch leaves italian parsley (mainly decorative, no also ok)
method:
Boil a pot of water. Cook the pasta, design the utensils, and cook for one minute less as stated on the package.
Prepare the sauce. Add the eggs (a whole egg, an egg yolk), cheese powder and whipped cream to a bowl, add a handful of grated black pepper and stir well.
Add the egg, cheese powder, whipped cream and black pepper to the bowl. Lan Huang/Concubine's egg color is so beautiful
Stir-fried bacon. If you use very fat bacon, stir-fry directly over medium-low heat until the fat is fried, and you will be surprised that there is so much oil. If you use a thinner bacon, you can add some olive oil if you don't have enough oil. At this time you will smell a very fragrant bacon aroma, the bacon is fried until crisp, and then turn off the heat.
note: If you want to add some greens, you can add them when the bacon is almost fried, and the hard-cooked greens can be blanched with water first (you can use the water to cook the pasta by the way).
Sauté the bacon until golden brown
At this time, the pasta is almost cooked, add the cooked pasta to a pot with bacon oil, stir-fry for a minute on high heat, and let the pasta absorb the taste of bacon. Turn off the heat.
Add the stirred sauce to the pasta, then stir the pasta quickly and non-stop to allow the eggs to cook at the remaining temperature. You will see the sauce slowly thicken. If it gets too dry, add some boiling water and continue stirring. Try the taste. Cheese powder and bacon have a salty taste, so generally do not need to add salt, so it is recommended to add salt after tasting the taste and feel that it is not enough.
note: Do this quick stirring action while the noodles are still hot. At this time, the pot is still quite hot, so when adding the sauce, try to add it to the freshly cooked noodles, not directly on the pot. If the movement is not fast enough, the egg sauce will change into a scrambled egg.
Add the sauce to the hot noodles and stir quickly. There are Italian festival melons in the picture, which was not added this time.
Finally, divide the pasta on a plate, sprinkle with crushed flat dutch leaves, a handful of cheese powder (in addition to the portion), and a large handful of black pepper. Eat it hot!