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