Root egg pasta, known in English as spaghettidecarbonara, is a pasta wrapped in a sauce made of bacon, eggs, milk and cheese powder. It has a strong Italian flavor. While traveling in Italy last Easter, I ate at a small restaurant in Rome and liked it very much. In the blink of an eye, a year has passed. How time flies.
The strong aroma of cheese blends well with the unique smoky flavor of bacon. Sprinkle with a little shredded black pepper and make it enjoyable. This pasta has a unique taste and seems to be far less famous than pasta with meat sauce in China, but it is still worth a try. The one I made today is a copycat version without adding cheese powder. If you have it, you must add it, the milk aroma will be stronger.
Spaghetti with bacon and egg sauce
By DaisyTromp
Recipe Recommendations
- milk fragrance
- cook
- ten minutes
- simple
Steps for Spaghetti with bacon and egg sauce
1
Prepare materials.
2
Add pasta and cook (cook in boiling water for about 7 minutes).
3
Chop bacon and set aside.
4
Chop bacon and set aside.
5
Beat the eggs, pour in the milk and stir well.
6
Add salt and black pepper to the stirred liquid.
7
Heat the pan without oil, add bacon and fry until fragrant.
8
Add cooked pasta directly to bacon.
9
Add a little water to cook pasta and mix well.
10
Season with a little salt.
11
Pour in the mixed egg juice, turn off the heat, heat with remaining heat, and mix well.
12
Sprinkle with a little pepper before starting the pan.