Noodles
by CookWhatHK0 saved
Tagliatelle with Guanciale and Peas tosses the pasta with sauteed guanciale and peas, served over a melted Gorgonzola and cream sauce.
First, cut the guanciale into matchsticks or cubes, depending on your preference. Sauté it in a small pan for just a few minutes. Add the peas (I personally used frozen spring peas) and continue cooking until they are tender.
將豬頰肉切成條或切粒，隨個人喜好，放入小鑊炒幾分鐘。加入青豆（我用速凍春豆）炒至熟透。
In a separate small saucepan, gently melt the Gorgonzola cheese together with the heavy cream. Once melted and combined, set this mixture aside.
喺另一個小煲中，將戈爾根佐拉藍芝士同忌廉一起融化，備用。
Cook the tagliatelle in a generous amount of salted water according to package directions. Once cooked, drain the pasta and toss it with the guanciale and pea mixture. If the pasta seems a bit dry, you can add a drizzle of olive oil. To serve, spread a layer of the Gorgonzola cream on the bottom of each plate. Spoon the tagliatelle, peas, and guanciale mixture on top.
在大量鹽水中煮意麵。瀝乾後與豬頰肉同青豆醬拌勻。如果太乾，淋上少許橄欖油。上碟時，先喺碟底鋪上戈爾根佐拉忌廉醬，再放上意麵、青豆同豬頰肉。
