Poached Egg Spaghetti Carbonara ｜水波蛋白汁意粉
這道水波蛋白汁意粉以經典的 Carbonara 作基底，加入白酒與水波蛋，令醬汁更細膩順滑。簡單的材料，搭配一杯清新的 Chardonnay，讓你在家也能享受餐廳級的美味！This Poached Egg Spaghetti Carbonara takes the classic Italian favorite to the next level with a silky poached egg and a splash of Chardonnay. Simple ingredients, rich flavors — perfect for a cozy night in with a glass of wine!
Ingredients
- 2 portion (abt 160g) 銅製意粉 Spaghetti — 2 小份量
- half no. 洋蔥 Onion — 半個
- 2 tablespoon 橄欖油 Olive oil — 2 湯匙
- 2 slices 煙肉 Bacon — 2 片
- 4 tablespoon Carbonara 醬汁 Carbonara sauce — 4 湯匙
- 1 no 雞蛋 Egg — 1 隻 1
- to taste 芝士 Parmesan cheese — 適量
- 2 pcs 羅勒葉 Basil — 2 片 2 leaves
- to taste 白酒 White wine — 適量 optional
Instructions
煮意粉 Cook the spaghetti
- 燒一鍋鹽水，加入意粉，煮至稍硬（al dente）後瀝乾，留少許煮麵水備用。
- Bring a pot of salted water to a boil, add the spaghetti, and cook until al dente. Drain and reserve some pasta water.
煎香煙肉 Sauté the bacon
- 加熱平底鍋，加入橄欖油、洋蔥絲和煙肉片，炒香至微金黃色。
- Heat olive oil in a pan, add onion slices and bacon, and sauté until golden and fragrant.
調製醬汁 Make the sauce
- 倒入 Carbonara 醬汁，略煮後加入少許意粉水調整濃稠度。
- Add the carbonara sauce and cook briefly, adding a little pasta water to adjust the consistency.
煮水波蛋 Poach the egg
- 另一鍋水煮至微滾，輕輕打入雞蛋，小火煮 3 分鐘，撈起備用。
- In a separate pot, bring water to a gentle simmer. Crack in the egg and poach for about 3 minutes, then remove carefully.
組合意粉 Combine and serve
- 將煮好的意粉加入醬汁中拌勻，放上水波蛋，撒上 Parmesan 芝士與羅勒葉即可。
- Toss the cooked spaghetti into the sauce, top with the poached egg, sprinkle with Parmesan cheese, and garnish with basil.