Tuesday 30 June 2015

培根蘑菇奶油意大利面 Creamy Bacon and Mushroom Spaghetti

最近老公和我爱光顾一家以猪肉为主的西餐厅,几乎每次点的食物都是一样,都是那里最出名的汉堡包和意大利面。那意大利面是以培根和蘑菇为主,加上奶油酱,咸咸香香的,入口很顺滑,我最喜欢就是摆在面上面的那个水波蛋,戳破蛋黃時,蛋液流了出来,拌着面一起吃更美味。有时煮两个人的晚餐煮到已经没什么点子了,也不知道要煮什么好 ,所以偶尔我也会煮些简单的面食,即容易又方便。 我模仿了那家西餐厅的煮法,自己在家准备了培根蘑菇奶油意大利面来当晚餐。其实我很喜欢吃水波蛋,不过试验了多次却做不成,上星期实验煮这面时又失败了,所以只能请老公吃没水波蛋版本的培根蘑菇奶油意大利面。这星期我又再挑战多一次,水波蛋终于成功了,不过排盘的时候却不小心给弄破一小部份,看来我还是需要多多练习才能煮出完美的水波蛋。































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.







10 comments:

  1. 我的晚餐还没有 ready, 可是我的肚子已经很饿了啦。嘻嘻嘻 。。

    ReplyDelete
    Replies
    1. 我请你吃一点先, 不要饿坏了!

      Delete
  2. Hi Violet,

    Love this!!! The oozing yolk is making this pasta extra extra yummy :D

    Zoe

    ReplyDelete
  3. 我也是最近掌握了煮水波蛋的技巧,连续几天煮早,午和晚餐都加一颗水波蛋呢!好有满足感!呵呵。。
    你的意大利面是我非常爱的口味哦!

    ReplyDelete
    Replies
    1. 我的水波蛋还不太行,常买的蛋不够新鲜。

      Delete
  4. Hi Violet,

    Thank you for sharing!
    May I know which brand's whipping cream you used ?

    Thanks
    Alicia

    ReplyDelete

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