98,480
次編輯
變更
培根蛋麵
,→製作
==製作==
培根蛋麵所用的 [[ 培根 ]] 必須以油烹調，一般會用[[橄欖油]]或[[豬油]]，少數情況下也可用[[奶油]]<ref name="buccini">Anthony F. Buccini, "On ''Spaghetti alla Carbonara'' and Related Dishes of Central and Southern Italy", in Richard Hosking, ''Eggs in Cookery: Proceedings of the Oxford Symposium on Food and Cookery 2006'', Prospect Books 2007, ISBN 1903018544, p. 36-47</ref>。
煮完的熱麵條會拌上由生蛋、乳酪與油（黃油、橄欖油或[[鮮奶油]]）組成的混合拌醬<ref name="Carnacina"/>，這些麵之外的用料須避免受到煮麵鍋或上菜餐盤的直接加熱，以避免蛋汁凝固、甚至產生固態的蛋花，因為蛋的使用就是要讓整盤麵的口感變得更細膩綿密，而非令拌醬變成凝結狀<ref name="Gosetti">{{cite book |last=Gosetti della Salda |first=Anna |title=Le ricette regionali italiane |publisher=Solares |location=Milan |year=1967 |page=696 |language=it}}</ref><ref name="Alberini" /><ref name="buccini" /><ref>Accademia Italiana della Cucina, ''Ricettario nazionale delle cucine regionali italiane''</ref>。