Happy Friday❤️🔥出個簡單意粉食譜！這個意粉好香好creamy，加入流心溫泉蛋，簡直將意粉提昇到另一層次🥹
做法好簡單！先將煙肉煎脆䆁出油份，再炒香蘑菇！記得要大火炒，就不會出水又會有香味😙這個食譜混合鮮奶+忌廉，感覺沒那麼膩呀🫶🏻
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🌟蒜香煙肉蘑菇忌廉意粉📝食譜
烹調時間⏱20分鐘
🔸材料🔸(2人份)
意大利麵 180g
煙肉 100g切片
蘑菇 200g切片
蒜頭 5瓣磨蓉
牛油 1湯匙
鮮奶 150ml
淡忌廉 100ml
鹽、黑胡椒碎
蕃茜、溫泉蛋
🔹做法🔹
- 大鍋加水和1茶匙鹽煮沸，放入意粉，跟包裝建議煮的時間少2分鐘煮熟，瀝乾水備用
- 冷鍋下煙肉片，小火煎至脆身䆁出油份，盛起備用
- 加入小啡菇大火煎香，下牛油和蒜蓉炒勻
- 加入鮮奶煮沸，放入意粉，倒入忌廉，煮至醬汁濃稠；下鹽、黑胡椒碎調味；鋪上煙肉片和溫泉蛋，灑上蕃茜碎即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
Spaghetti 180g
Bacon 100g sliced
Mushrooms 200g sliced
Garlic 5 cloves, minced
Butter 1 sp
Fresh milk 150ml
Whipping cream 100ml
Salt, ground black pepper
Parsley, onset egg
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil a large pot of water with 1 tsp salt. Cook the pasta for 2 mins less than package instructions. Drain and set aside.
- In a cold pan, fry bacon slices over low heat until crispy and oily. Set aside.
- Sauté mushrooms over high heat, add butter and minced garlic.
- Bring milk to a boil, add cooked pasta, pour in cream, and cook until sauce thickens. Season with salt and black pepper. Top with bacon slices and poached eggs, and sprinkle with chopped parsley.
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