Mama Cabonara. Egg yolk sauce.

My favorite menu is Creamy Egg Yolk Mama Carbonara. This is an application of Authentic Style Italian pasta that focuses on yolk and cheese without fresh cream, easy to make, fun and expensive.

Things to prepare (Ingredients)

1.Instant Noodles: 1 sachet (Original Flavor Recommended or Thick Soft Line Style)

2. Chicken egg: 2 eggs (separated only yolk)

3.Cheese: Grated Parmesan Cheese (or 1 Sheet Fine Tear Cheddar Sheet Cheese)

4.Meat: bacon or ham (small slices)

5.Fresh milk: 2-3 tablespoons (help the sauce not too viscous)

6. Black pepper: for sprinkles

Step-by-Step

1. Prepare "The Creamy Base"

- Bring two yolks and mix them with cheese prepared in a small cup.

- Add a little fresh milk and add the noodle seasoning powder to about 1 / 3 of the packet (to add mellow flavor).

- Whisk the mixture well until it is creamy. Set aside.

2. Manage lines and bacon

- Boil enough noodles to cook (Al dente) and scoop them up and set them aside. (Keep about 2 tablespoons of boiled water)

- Set the centerpiece pan. Put the bacon on and stir until the oil comes out and starts the gold frame.

3. Important Steps: Mixing (The Magic Moment)

- Lighten the light to the end (or turn off the light at all if the pan is very hot). Put the noodle line to sauté with bacon oil.

- Pour the stored strands boiled water down a little to keep the strands hydrated.

- Dead point: Pour the yolk mixture down and immediately "mingle" at speed. The yolk will gradually be heated by the line and pan until it becomes a cream sauce. (Do not use strong fire, otherwise the egg will become an omelette!)

4. Ready to serve

- Scoop on a plate, sprinkle a lot of black pepper, and put the bacon crisp on top.

A little trick for a beginner.

Temperature is heart: If the pan is too hot, the eggs will ripen into cubes. The trick is to lift them down from the stove and lay them outside and pour the eggs into it.

If you like it very intensely, add the proportion of parmesan cheese to the yolk.