中西合璧｜臘腸卡邦尼意粉 Chinese preserved sausage carbonara

Name: 中西合璧｜臘腸卡邦尼意粉 Chinese preserved sausage carbonara
Yield: 1-2人
Ingredients: 1條/pcs 臘腸 Chinese preserved sausages; 120克/g 意大利粉 Spaghetti; 3隻/pcs 蛋黃Egg yolk; 適量/as desi 巴馬臣芝士碎 Grated Parmesan cheese; 適量/as desi 黑胡椒碎 Ground black pepper; 適量/as desi 番荽碎Parsley flake

2023 年 08 月 03 日發佈列印

傳統的卡邦尼意粉，是採用風乾的豬面頰肉Guanciale，取其油香豐富。一般香港人家中有一種食材與Guanciale很類似，可以取而代之。對了，就是臘腸，同樣是風乾的醃製豬肉，而且油脂豐富，今日我們就來個中西合璧，用臘腸製作卡邦尼意粉！

食譜影片

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食材（1-2人） 1小時內

- 食材
- 臘腸 Chinese preserved sausages 1條/pcs
- 意大利粉 Spaghetti 120克/g
- 蛋黃Egg yolk 3隻/pcs
- 巴馬臣芝士碎 Grated Parmesan cheese 適量/as desi
- 黑胡椒碎 Ground black pepper 適量/as desi
- 番荽碎Parsley flake 適量/as desi

1蛋黃、巴馬臣芝士碎、黑胡椒碎、番荽碎輕輕拌勻備用 Mix together egg yolks, grated Parmesan cheese, ground black pepper, and parsley flakes. Set aside.
2臘腸切長條，細火煎出油份 Cut Chinese preserved sausages into long strips and fry them in a pan over low heat until they release oil.
3意大利粉按包裝指示的烹調時間減5分鐘煮至軟身 Cook the spaghetti according to package instructions, but reduce the cooking time by 5 minutes. Cook until al dente.
4將意大利粉放入煎臘腸的鑊內，拌勻 Add the cooked spaghetti to the pan with the sausages, and mix well.
5加入1-2湯勺的煮意粉水，一邊翻動，一邊以中火煮至乾水 Add 1-2 ladles of the cooked spaghetti water to the pan and continue to stir until the water is absorbed and the spaghetti is dry.
6將意粉連臘腸倒入蛋黃內，拌勻上碟即成 Pour the spaghetti and sausage mixture into the bowl with the egg yolk mixture, and mix well. Serve immediately.