Noodles
by CookWhatHK0 saved
Hong Kong Style Carbonara Fettuccine stir-fries bacon, mushroom, and onion, then tosses the pasta in cream, Parmesan, and egg yolk for a silky sauce.
Slice the white mushrooms and bacon, dice the onion, and set aside.
將白蘑菇和煙肉切成片狀，洋蔥則切成小丁。處理好後，可以先將它們放在一旁備用。
Bring a pot of water (about 800ml) to a boil, add salt, then cook the fettuccine for 4 minutes.
準備一鍋水（大約800毫升），燒開後加入少許鹽，再放入寬條麵，煮約4分鐘。
Add a little olive oil to a frying pan over low heat. Fry the bacon to render the fat, then turn up to medium heat and stir-fry until golden.
在平底鍋中倒入少量橄欖油，用小火慢慢煎煙肉，直到煙肉的油脂被逼出。隨後將火力轉為中火，繼續翻炒至煙肉變得金黃酥脆。
Add the mushroom slices and stir-fry until softened, then add the diced onion. Sizzle in the white wine and cook for about 30 seconds. Turn the heat to low, then add the pasta water, whipping cream, salt, black pepper, and the cooked fettuccine. Cook for about 4 minutes.
隨後加入切好的白蘑菇片，炒軟後再放入洋蔥粒。淋入白酒，煮約30秒後將火力調至小火。然後，依序加入意粉水、鮮忌廉、鹽、黑椒以及煮好的寬條麵，繼續煮約4分鐘。
Add Parmesan cheese during cooking. Finally, turn off the heat, pour in the egg yolk, toss quickly to combine, and serve.
在烹煮的過程中，可以隨意加入適量的巴馬臣芝士。最後，關火，立即倒入蛋黃，並迅速拌勻，這樣卡邦尼寬條麵完成。
