製作步驟/Preparation

1. 平底鍋不加油，放入豬頰肉或培根，以中小火煎至表面焦香並逼出油脂，將培根與培根油分開備用。
2. 煮一鍋滾水，加入炒菜醬3g調味，再放入義大利麵，依包裝建議時間煮至喜歡的熟度。撈起瀝乾後拌入少許橄欖油備用。
3. 將蛋黃、刨成細絲的帕瑪森起司、黑胡椒粉與少許培根油放入碗中，攪拌至均勻滑順。
4. 將煮好的義大利麵趁熱加入蛋黃起司醬中快速拌勻，再加入煎香的培根，充分拌至醬汁均勻包覆麵條。
5. 盛盤後撒上帕瑪森起司絲與少許黑胡椒，即完成濃郁滑順的培根蛋黃麵
   
6. 
   

1. Without adding oil to the pan, add the guanciale or bacon and pan-fry over medium-low heat until browned, crispy, and the fat is rendered; separate the meat from the rendered fat and set both aside.
2. ​Bring a pot of water to a boil, season with 3g of stir-fry sauce, then add the linguine and cook according to the package instructions to your preferred doneness; drain and toss with a dash of olive oil, then set aside.
3. ​In a bowl, combine the egg yolks, finely shredded Parmesan cheese, black pepper powder, and a little bit of the rendered bacon fat, stirring until smooth and uniform.
4. ​While still hot, add the cooked linguine into the egg and cheese sauce and toss quickly, then add the browned bacon and mix thoroughly until the sauce evenly coats the pasta.
5. ​Plate and garnish with shredded Parmesan cheese and a pinch of black pepper to complete the rich and velvety Carbonara!