麵條這食物真的很吸引，而我自己則對意大利pasta情有獨鍾，在家每星期都會做幾次。韓國人和日本人愛吃烏冬，而韓國料理中那碗熱騰騰的烏冬總令我回味無窮，也不禁令我想起久違了的韓國之旅啊！今次我將韓國和意大利料理融會一起，將我們熟悉的carbonara味道和烏冬滑一滑的質感重新演繹，做出這道新菜式，我愛上了！
材料: (2人份量)
韓式烏冬 2 個
散養雞蛋 3 隻
意大利腌肉粒 100克
芝士粉 3-5 湯匙
原粒黑胡椒 2 湯匙
意大利蕃茜 適量
做法
先把 3 隻散養雞蛋和芝士粉混和成醬。再把原粒黑椒磨碎，加入剛才混和了的醬。
開火把鍋子燒乾，待鍋子完全燒熱、冒出熱氣候，可不下油或倒入適量的油，放入意大利腌肉粒。以中小火拌炒，待意大利腌肉粒加熱至呈現金黃色、香氣飄出後即可。
同一時間，燒開一鍋清水，確保清水能淹過韓式烏冬，待烏冬開始變軟，撈起並移到炒意大利腌肉粒的鍋子。此時把炒意大利腌肉粒的鍋子關火，倒入混和了的醬，重複攪拌均勻，用鍋的餘溫使醬凝結。
最後加上切碎意大利蕃茜作裝飾，也可以灑上新鮮檸檬皮或柚子皮。
Ingredient : ( Makes 2 servings )
Korean Udon 2
Free Range Eggs 3
Pancetta 100g
Grated Parmesan Cheese 3-5 tablespoons
Peppercorns , grounded 2 tablespoons
Italian Flat Parsley, for garnishing
How to cook :
In a bowl, mix the egg and grated cheese, and add peppercorns into the egg mixture.
Heat up the frying pan in cooking oil until smoking hot. Add pancetta and immediately turn the flame to low and cook through. Flame off.
In a large pot, bring water to a boil and add udon until cooked. This should take less than 1 minute or so. As soon as the udon turns soft, put them into the frying pan and mix with the pancetta. Add the egg mixture and toss thoroughly so everything blend in together.
Serve udon with chopped Italian parsley to garnish. You may also like to top with lemon or yuzu zest.
