DIY奶油培根意大利面

【听力文本】

Step 1: You will need… Units:  Metric US Imperial UK Imperial 
200 g dried spaghetti
2 tbsp olive oil
6 bacon slices, chopped
2 egg yolks
35 g parmesan cheese
4 tbsp cream
salt and pepper
2 tbsp parsley, chopped
2 saucepans
1 wooden spoon
1 colander
1 bowl
1 spoon
 Serves:
2
Preparation Time:
10 minutes
Cooking Time:
20 minutes
 

Step 2: Cook the pasta
Prepare a pan of boiling water and season with salt. Place the pasta into the pan and push it down with your wooden spoon, so that all the spaghetti is submerged under the water. Add half of the oil and cook for roughly 7-10 minutes.

Step 3: Render the bacon
Meanwhile, into a warmed second pan add the olive oil, then the chopped bacon. Stir and let it render, stirring for a few minutes. To render simply means to melt the fat. Then turn the heat off.

Step 4: Combine the egg yolks, parmesan and cream
Place the egg yolks into a bowl, then the cream and the parmesan cheese. Combine it all together.

Step 5: Drain the pasta
When the pasta is cooked, transfer it into a colander, then place the colander back on top of the saucepan to drain the excess liquid.

Step 6: Cook the egg mixture
Once the pasta is thoroughly drained, quickly place it back into the pan of bacon fat and stir well to coat the pasta. Then pour in the egg mixture and mix thoroughly.

TIP
It is very important to use the warmth of the pasta to cook the egg yolks. But do not overheat as you'll end up with scrambled egg!

Step 7: Serve
After mixing thoroughly, season with salt and pepper and add the chopped parsley. Use the tongs to place a generous helping onto each serving plate.