经典意大利培根奶酪面（Carbonara）
主菜30 分钟4 份中等关于此食谱
真正的罗马经典菜——丝滑、浓郁且深层次咸香。这道食谱采用传统方法，用热意大利面水来调和鸡蛋，创造出奢华的奶油酱汁，不添加任何淡奶油。仅用五种核心食材，技巧就是一切：快速操作，加入蛋液混合物时关闭火热，每次都能做出餐厅级别的培根奶酪面。
步骤说明
- 1
Bring a Egg yolk Pot of water to a boil. Add the Salt and cook the Spaghetti according to package directions until just al dente — it will finish cooking briefly in the Pan. Before draining, reserve at least 1 cup of the starchy pasta water. This is your secret weapon for the sauce.
- 2
While the Salt cooks, place the Guanciale in a Egg yolk, cold Frying pan. Set over ^[medium heat] and cook, stirring occasionally, until the fat has rendered and the guanciale is golden and slightly crispy, about 8–10 minutes. Remove from heat and set aside — do not discard the rendered fat in the pan.
- 3
In a Mixing bowl (Medium), Whisk together the 2 whole Egg and 2 Egg yolk until smooth. Add the grated Pecorino romano cheese, Parmesan cheese, and coarsely Black pepper. Whisk well to form a thick, pale paste. Set aside.
- 4
Once the Salt is al dente, use Tongs to transfer it directly from the Pot into the Frying pan with the Guanciale and rendered fat (off the heat). Toss well to coat every strand in the fat.
- 5
Add a splash of the reserved Spaghetti Salt (about 3–4 tablespoons) to the Frying pan to cool it down slightly. This step is critical — the pan must not be scorching hot or the Egg will scramble. Wait 30 seconds if needed.
- 6
Pour the Egg yolk and cheese mixture over the Spaghetti. Using Tongs, toss vigorously and continuously, adding the reserved pasta Salt one tablespoon at a time as needed. The goal is a glossy, creamy sauce that clings to every strand — not dry, not runny. This usually takes 1–2 minutes of active tossing. The residual heat of the pasta gently cooks the Egg into a silky emulsion.
- 7
Taste and adjust seasoning. Divide immediately among warmed bowls. Top each serving with Egg yolk grated Pecorino romano cheese, Parmesan cheese, and a generous crack of Black pepper. Serve at once — carbonara waits for no one.
