熱鍋倒入少許食用油，我用的橄欖油，到場(chǎng)黃油融化。In a frying pan heat oil and butter, till butter melts.

加蒜瓣，翻炒幾下。Add garlic into frying pan.

參加西葫蘆翻炒，加適當(dāng)鹽和烏椒調(diào)味。Add courgettes into frying pan, and season with salt and black pepper.

西葫蘆炒軟一點(diǎn)點(diǎn)后插足別的蔬菜，適度翻炒以防過(guò)分粘鍋，若是太干能夠插足少許煮面的水，至炒熟。Fry the courgettes a bit, and then add rest vegetables. Keep pan at high heat, add water from pasta, and stir regularly.

離散卵白和蛋黃，只用蛋黃，卵白局部隨便怎樣吃吧。Separate yolks and whites from eggs.

牛奶插手蛋黃中，能夠?qū)](méi)過(guò)蛋黃便可。Add enough milk to cover the yolks.

雞蛋牛奶混淆物中到場(chǎng)一半的干酪，混淆勻稱。Add half of the grated cheese to yolks and milk.

夾雜平均，即為后邊需求用到的湯汁。Mix thoroughly, till mixture is smooth. This is the sauce.

意面熟后瀝干水，插足炒鍋中。When pasta（tagliatelle) cooked add to vegetables.

將意面取蔬菜夾雜，夾雜過(guò)程中記得把鍋底的嘎巴（大概叫鍋巴）刮起來(lái)和面菜混在一同。這才是這道菜名字的由來(lái)，也是這道菜味道中非常重要的一部分。Mix the pasta in the pan, cleaning off the burnt bits (carbonara) from the bottom of the pan.

鍋離火，待稍涼后插足蛋奶和乳酪的夾雜物，用余溫漸漸地將其烹熟。假如這時(shí)候還持續(xù)加熱的話，雞蛋熟的太快就成蛋炒面了，達(dá)不到面取汁完美夾雜的結(jié)果。牢記！Take the pan off the heat, let it cool a bit (it is important!). Add the sauce to the pan, keep mixing, make sure sauce cook slowly, other wise sauce will become like scrambled eggs.

裝盤(pán)，盈余的干酪灑在面上，憑據(jù)小我私家口味加鹽大概胡椒調(diào)味便可。慢用！Serve with the rest of the grated cheese, season with salt and pepper to taste.Bon appetite!

小貼士這里的蘑菇原方運(yùn)用的是培根，我為降低加工類肉攝取用蘑菇替代。蔬菜類食材能夠依據(jù)本人口味調(diào)劑，終究飯是做給本人吃的。干酪沒(méi)有好買(mǎi)能夠用芝士替代，總之倡議用干一點(diǎn)的。

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