培根蛋奶義大利麵 classic Italian Carbonara

🛒Ingredients材料如下

• Spaghetti – 200g (or any pasta you like) 
  
  義大利麵(選擇任何您喜歡的麵條): 200克

• Egg yolks – 3 (some recipes use 2 yolks + 1 whole egg)
  
  蛋黃: 3顆(或2顆蛋黃+ 1顆全蛋，視個人喜好)

• Pecorino Romano cheese – 50g (finely grated)
  
  佩科里諾起司(Pecorino cheese): 適量，磨成粉

• Guanciale – 100g (or pancetta if unavailable)
  
  風乾松板帶皮油(可替換為義式五花培根)

• Black pepper – freshly cracked
  
  黑胡椒: 適量，現磨

• Salt – for pasta water
  
  鹽: 適量，用於煮麵水
  
  Prep the Sauce:

In a bowl, whisk the egg yolks, grated Pecorino Romano, and a generous amount of black pepper until creamy.

Set aside. Don’t add any cream—real Carbonara is creamy from eggs and cheese only.

準備醬汁: 將蛋、蛋黃、佩克里諾羅馬諾粉、黑胡椒， 放入一個大碗中，攪拌均勻至乳狀。（不需加入任何其他鮮奶油）

Cook the Pasta:

Boil water, salt it well (like the sea), and cook pasta until al dente.

Before draining, reserve about 1 cup of pasta water.

煮麵: 煮一鍋滾水，加入適量鹽，放入義大利麵煮至（參考包裝說明減2-3分鐘)。 麵煮好後，留一些煮麵水備用，將麵撈起

         Cook the Guanciale:

         Cut guanciale into small strips or cubes.

         In a cold pan (no oil), add the guanciale and cook over medium heat until
         crispy and the fat renders (about 5–8 minutes).

         Turn off heat but leave guanciale in the pan.

         準備風乾松板帶皮油(可替換為義式五花培根)切成條狀或丁狀，放入鍋中，無需加入油，用中小火煸炒至金黃酥脆(約5-8分鐘)，釋出油脂，盛起備用。

         Combine:

         Add the drained pasta to the pan with guanciale (heat off or very low).

         Quickly add the egg-cheese mixture and toss vigorously to coat.

         Add splashes of the hot pasta water to loosen and create a silky sauce. The residual heat will cook the eggs gently without scrambling them.

         拌炒麵條: 將煮好的麵條放入鍋中，與培根和煸出的油脂拌炒，加入適量煮麵水，讓麵條均勻裹上油脂。

         調整濃稠度: 如果醬汁太濃稠，可適量加入煮麵水調整。