Creamy Bacon Pasta
by Espresso light mood
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Creamy white sauce method: Put the butter in a pot and heat it over a low heat until it melts.
2. Pour in the high-gluten flour and stir evenly.
3. Slowly add water, adding a little at a time, then mix well and add the next time.
4. Stir until smooth without particles.
5. Pour the milk.
6. Add salt, bring to a boil on low heat, and stir while boiling to avoid muddy bottom.
7. Finally, cook it into a sticky sauce.
8. Pasta method: Cook the pasta, remove and drain.
9. Add a little olive oil and mix well to prevent adhesion.
10. Add a tablespoon of cheese powder to the egg yolks, mix well and set aside.
11. Wash the mushrooms and cut the bacon into small slices; also slice the mushrooms for later use.
12. Heat up the wok and pour some olive oil.
13. Add minced garlic and saute.
14. Add bacon and fry for a while until the aroma is released.
15. Put the mushrooms in the mouth and fry until soft.
16. Add creamy white sauce and fresh cream.
17. Stir all the ingredients in the pot well.
18. Pour in the pasta and mix well.
19. Season with salt and black pepper, and mix well.
20. After mixing well, turn off the heat, pour in the mayonnaise and noodles immediately, quickly mix the mayonnaise and the noodles, serve, and sprinkle with coriander to complete.
