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古安恰莱培根佩科里诺罗马诺奶酪卡邦尼意面

古安恰莱培根佩科里诺罗马诺奶酪卡邦尼意面
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营养成分表

每份 330 克

% 每日参考值基于 2000 千卡饮食

卡路里 760 kcal
38% DV
总脂肪 39.0g
60% DV
单不饱和脂肪19.5g
多不饱和脂肪3.5g
饱和脂肪14.0g
反式脂肪0.2g
总碳水化合物 70.0g
23% DV
膳食纤维3.0g
淀粉65.0g
糖2.0g
蛋白质 31.0g
62% DV
动物蛋白19.0g
植物蛋白12.0g

关于

A rich pasta dish likely made in the style of carbonara, with spaghetti coated in egg yolk and cheese, topped with guanciale and black pepper. High in calories and fat, with moderate protein and substantial refined carbohydrates.

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素16.0mcg53%
胆碱185.0mg34%
叶酸95.0mcg24%
烟酸4.8mg30%
泛酸1.9mg38%
维生素B20.5mg37%
维生素B10.6mg46%
维生素A290.0mcg32%
维生素B121.1mcg46%
维生素B60.2mg14%
维生素D1.6mcg8%
维生素E2.1mg14%
维生素K8.0mcg7%

矿物质

营养素含量DV%半衰期
钙360.0mg36%
铜210.0mcg23%
铁3.2mg18%
镁42.0mg10%
磷430.0mg61%
钾340.0mg7%
硒48.0mcg87%
钠980.0mg43%
锌3.1mg28%

使用 Guanciale 和 Pecorino Romano 的意式培根蛋酱意大利面

前言


Carbonara 是一门克制的学问：寥寥几种食材，经过精准处理，便能成就一款层次深邃、丝滑细腻的酱汁。Guanciale 必须干净利落地煸出油脂，蛋黄必须乳化而不结块，Pecorino 则应起到提味作用而非喧宾夺主。制作得当时，面条应当光泽莹润、整体协调、风味精准。

配方要点


菜品类别：意大利面
菜系或起源：意大利罗马
餐次类型：主菜
份量：1 份
每份重量：330 g
准备时间：10 分钟
烹饪时间：15 分钟
总时间：25 分钟
难度：高级

设备


大号锅
大号煎炒锅
搅拌碗
夹子
细刨丝器
漏勺

食材


Spaghetti 110 g
Guanciale 55 g，切成粗条
蛋黄 22 g
Pecorino Romano 28 g，细细刨碎
黑胡椒 2 g，现磨
橄榄油 5 g
盐 8 g
煮面水 120 g，预留

做法


  • 1. 在大号锅中加入足量清水并煮至沸腾。加入盐并搅拌至完全溶解。水应当有明显的咸味，因为这会直接决定面条本身的调味。


  • 2. 在搅拌碗中混合蛋黄、pecorino romano 和黑胡椒。搅拌成浓稠的糊状。其质地应紧密结合，并带有厚实、绵密的奶油感。


  • 3. 将大号煎炒锅置于中火上，加入橄榄油。放入 guanciale，烹煮 6 至 8 分钟，期间偶尔翻动，直至油脂充分煸出，肉的边缘酥脆而中心仍保持柔软。将锅离火。


  • 4. 将 spaghetti 放入沸水中煮 8 至 10 分钟，至接近全熟但仍略欠一点火候。面条中心应保留一定硬芯，因为之后还要在酱汁中完成最后的熟成。沥水前预留 120 g 煮面水。


  • 5. 将沥干的 spaghetti 直接转入装有 guanciale 的锅中。将锅重新置于极小火上 30 秒，翻拌使面条均匀裹上煸出的油脂。


  • 6. 将锅离火。加入蛋黄奶酪混合物，并立刻开始翻拌。逐渐加入预留的煮面水，每次加入 20 至 30 g，持续翻拌，直到酱汁变得光亮，并以顺滑乳化的状态附着在 spaghetti 上。完成后的酱汁应当浓郁顺滑，而非稀薄流散，且不应有任何明显蛋花。


  • 7. 试味，如有需要，仅用少量预留的黑胡椒进行调整。最终调味应当鲜明、咸香，并由 pecorino 带来平衡。


    • 装盘与上桌


    将 spaghetti 卷入温热的浅盘中，使 guanciale 均匀分布于面条之间。最后撒上一层细薄的 pecorino romano，再研磨少许黑胡椒。趁酱汁仍然流动且明亮时立即上桌。

    专业提示


    加入蛋黄混合物时，锅必须已经离火；余温已足以完成乳化而不会让蛋液炒熟。煮面水应少量多次加入，而不是一次全部倒入，以便控制酱汁的浓稠度。合格的 carbonara 应当以一层紧致、缎面般的酱汁包裹面条，盘底不应出现积液。
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