培根蘑菇奶油意大利面
材料:
意大利面 200克
橄榄油 2汤匙
蒜头 4瓣(剁碎)
白蘑菇 200克(切片)
培根 2片(切碎)
培根 6片(切成1/2寸小块)
鲜奶油 300毫升
帕馬森芝士碎 1/4杯
盐和黑胡椒 适量
新鲜意大利香芹碎 2汤匙
水波蛋 2个(做法我参考这里)
做法:
1. 煮滚一锅水,加入1/2汤匙的盐和1汤匙的橄榄油,然后加入意大利面,依照包装指示将面煮熟,沥干水份备用。
2. 以中火烧热锅,加入培根碎,煎至香脆,然后盛出备用。
3. 加入1汤匙的橄榄油烧热,然后加入蒜头爆香。加入蘑菇,把蘑菇加入煮至软和呈褐色,接着加入培根块拌炒大约一分钟,然后再加入鲜奶油和帕馬森芝士碎,以小火煮至浓稠即可熄火。
4. 将意大利加入酱汁中,搅拌均匀。加入适量的盐和黑胡椒调味。盛碟。摆入水波蛋,撒上香脆培根和香芹碎,乘热享用。
Creamy Bacon and Mushroom Spaghetti
Ingredients:
200 g spaghetti
2 tbsp olive oil
4 cloves garlic (minced)
200 g white button mushrom, sliced
2 slices smoked streaky bacon, chopped
6 slices smoked streaky bacon, sliced into 1/2 inch pieces
300 ml whipping cream
1/4 cup grated parmesan cheese
Salt and black pepper, to taste
2 tbsp chopped fresh Italian Parsley
2 poached eggs (please refer here for the recipe)
Methods:
1. Bring a pot of water to a boil, add 1/2 tbsp of salt and 1 tbsp of olive oil to the water. Add spaghetti and cook according to package directions. Drain and set aside.
2. Heat a frying pan over medium heat, add chopped bacon and cook until browned and crispy. Dish out and set aside.
3. Add 1 tbsp of olive oil to the pan, add garlic and saute until fragrant. Add mushrooms and cook until the mushrooms are soft and browned. Add remaining bacon and stir fry for about a minute. Add whipping cream and grated parmesan cheese, simmer till the sauce is thickened. Turn off the heat.
4. Add spaghetti to sauce, and toss to coat. Season with salt and black pepper. Transfer the spaghetti to serving plates, top with poached eggs. Garnish the spaghetti with chopped parsley and crispy bacon. Serve immediately.
Servings: 2
This post is linked to the event Little Thumbs Up (Jun 2015 Event: Cream) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Diana of The Domestic Goddess Wannabe.