Carbonara 卡邦尼意粉

Pasta alla carbonara is an Italian pasta dish made from pancetta, cheese (Pecorino Romano or Parmigiano-Reggiano), eggs, black pepper, and pasta. Choose from tubular shapes or long stringy types like spaghetti, rigatoni, and penne.
The origin of the dish and its name, however, is ambiguous. There are a few theories, but none the food historians can confirm with certainty. That does not stop us from making and eating the dish, as it is one of the easiest and tastiest pasta dish if made with the right proportion of ingredients.
First of all boil pasta enough for two in salted boiling water. Cut up some string beans to roughly 1 1/2 inch segments and throw them in to the pot of boiling pasta as well. Meanwhile, grate 1/3 to 1/2 cup of Parmigiano cheese in a medium mixing bowl, crack an egg over the cheese, beat roughly. Cut up two slices of pancetta to 1/2 cm strips, and slice up half an onion in roughly the same size as the pancetta. The onion and string beans are not in the original recipe, but we like to add it to the dish to give it a bit of sweetness and crunch. Saute the pancetta in a frying pan with a knob of butter. Add onions to pancetta, saute until softened. Drain the pasta and beans then add them to the frying pan of pancetta and onion. Stir the pasta around the pan a bit to mingle all the flavours together. Remove all contents from frying pan to the mixing bowl of beaten eggs and grated cheese. Stir quickly so the liquid coats every strand of pasta. Season with salt and generous amount of cracked black pepper. Serve immediately.

卡邦尼意粉要用生雞蛋黃,假如正值沙門氏菌高峰期就要小心,又或者雞蛋質素不夠好亦會帶來腥味,正宗的卡邦尼意粉不會用忌廉,但會用大量的黑椒,這些意粉上的點點最原本的意思是來自Carbone這個意大利字,有說是煤炭的意思,這些粗粗的「炭粒」正正為每碟卡邦尼意粉帶來一點點立體的視覺效果。
這種意粉製作簡單快捷,正可以為我們這些速食新一代帶來飯桌上的大滿足。