Miso Carbonara 味噌卡邦尼意粉
I always love the fusion pasta, a bit of Asian + bit of Western. My favourite is kimchi cream pasta that I always cook, also the Chinese black pepper beef stir fried spaghetti and Japanese style Napolitan pasta. This time, classic carbonara with a hint of Japanese flavour – Miso.
Carbonara is very rich, creamy pasta, for the sauce, you DO NOT need any cream. What you need is egg yolk and cheese. Add a little bit of miso, it is suddenly become Asian style. It is super delicious. I hope you like it!
傳統的卡邦尼意粉，香濃的芝士加上雞蛋，就成超級香濃幼滑的醬汁 （*正宗的是不會忌廉的）這次加入味噌，味道提升，超好味！日本+意大利的Fusion配搭，超級鍾意！喜歡味噌的朋友必定要試！
Bring a large pot of water to boil, add in two teaspoons salt. Cook the pasta until al dente, drain well.
Mix the grated parmesan cheese and eggs together. Add in miso, salt and pepper. *If you want the sauce to be creamier, you can add extra egg yolk
Add oil in pot pan, add in bacon and cook for few minutes. Then add in pasta, mix well. Then turn off the heat. Add in cheese & egg mixture, stir it well with the pasta.
*Turn off the heat, let the remain heat of the pan to cook the sauce
煮沸一大鍋水，下兩茶匙鹽，煮熟意粉，然後瀝乾水份備用。
將Parmesan cheese磨成碎，下雞蛋拌勻，再下味噌、鹽及黑胡椒粉調味 （*如喜歡更Creamy，可多加一隻蛋黃）
熱鑊下油，煮煙肉粒數分鐘，然後下意粉拌勻，關火。倒入芝士蛋黃醬汁，快速與意粉都拌勻即成！
*要關火後才倒入醬汁，利用鑊內的熱力煮熟醬汁，如太熱，會把蛋煮成炒蛋的
- 150 g Spaghetti
- 80 g Bacon
- 2 Eggs
- 25 g Parmesan Cheese, grated
- 1-2 tsp Miso
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Bring a large pot of water to boil, add in two teaspoons salt. Cook the pasta until al dente, drain well.
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Mix the grated parmesan cheese and eggs together. Add in miso, salt and pepper. *If you want the sauce to be creamier, you can add extra egg yolk
-
Add oil in pot pan, add in bacon and cook for few minutes. Then add in pasta, mix well. Then turn off the heat. Add in cheese & egg mixture, stir it well with the pasta.
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*Turn off the heat, let the remain heat of the pan to cook the sauce
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