雖然喜歡煙肉那濃郁的味道和香氣，森綠卻較少用煙肉，因為家中有小孩，所以不想讓他們吃太多的醃製的食物。現在小孩們都大了，而且他們很喜歡這意大利麵，便細心研究了怎樣在家煮出這道洋蔥煙肉意大利麵。森綠試了加蘿勒葉和香芹（芫茜），蘿勒葉味道較濃和刺激味蕾，而香芹則較溫和，兩種味道都很好，森綠則較愛吃香芹的味道，不會太搶去煙肉的味道。以下是我的食譜，做法簡單，希望你們喜歡。
請按這連結看森綠所做的影片https://youtu.be/gJ6AIAGmNYE
這食譜可製作出大約4-5人份的意大利麵
材料：
1. 煙肉·培根（7條，隨意）
2. 洋蔥（1個）
3. 紅色燈籠椒.甜椒（1個）
4. 蘑菇（1-2 杯）
5. 羅勒葉或香芹·芫茜（1/4杯，隨意）
6. 帕瑪森芝士（3 大湯匙，隨意）
7. 牛油（2 大湯匙，隨意）
8. 白酒（約100亳升）
9. 大蒜·蒜頭（3-4瓣）
10. 意大利麵（1包，約400-500克）
做法：
1. 先炒香大蒜和煙肉
2. 當煙肉略帶金黃色時，加入洋蔥，炒至略軟
3. 加入燈籠椒.甜椒，略炒，並加入糖和鹽調味
4. 之後，加入蘑菇，炒至略軟。如果需要，可再用糖和鹽調味
5. 待材料都略軟後，加入白酒，煮至酒精都揮發掉
6. 加入黑胡椒粉，炒勻
7. 加入剛剛煮好的意大利麵，連少許用於煮意大利麵的水
8. 炒至意大利麵充分吸收醬汁
9. 加入羅勒或香芹，一起炒
10. 如果需要或想要多些醬汁，可加一些用於煮意大利麵的水
11. 待意大利麵吸收好汁料時，調至最低火，並加入一些牛油。拌勻
12. 待所有牛油吸收後，關火，並加入帕瑪森芝士
13. 拌勻，便完成了！
個人心得：
1.加入牛油會讓醬汁更帶奶油感，但要把火調至最小或關火後才加入牛油。份量隨個人喜好。
2.帕瑪森芝士要在關火後才加入，以餘溫把其溶化
3.煮醬汁時，最好同時在旁煮意大利麵，用剛煮好的意大利麵加入醬汁是最美味和口感最好的
4.森綠試了加蘿勒葉和香芹(芫茜)，蘿勒葉味道較濃和刺激味蕾，而香芹則較溫和，兩種味道都很好，森綠則較愛吃香芹的味道，不會太搶去煙肉的味道
我也有寫Blog介紹旅遊，有興趣可到這網址： http://travel.sumlook.com
~.~.~.~.~.~Recipe of Pasta with Pesto Sauce in English~.~.~.~.~.~
Since I didn't want to give children too much of processed meat, I seldom used Bacon, despite of its aroma and tastiness. Now that my kids have grown older and they love bacon, I start to learn more dishes using bacon. This recipe is very easy and yummy. I hope you like it.
Please click on this link to see my video: https://youtu.be/gJ6AIAGmNYE
This recipe can serve 4-5 persons.
Ingredients:
1. Bacon（7strips, depend on personal taste）
2. Onion (1）
3. Bell Pepper（1）
4. Mushroom（1-2 cups）
5. Basil leaves or Parsley（1/4 cup, depend on personal taste）
6. Parmesan cheese (3-4 Tbsp, depend on personal taste）
7. Butter（2 Tbsp, depend on personal taste）
8. White Wine（about 100ml）
9. Garlic（3-4 cloves）
10. Pasta（1pack, about 400-500grams）
How to cook:
1. Fry garlic and bacon
2. When the bacon is a bit golden, add in onion. Fry till it is soften
3. Add in bell pepper and season with sugar and salt. Fry a bit
4. Add in the mushrooms. Fry till they are a bit soften
5. Can season with sugar and salt again if it is needed
6. Fry till the ingredients are soften
7. Add in the white wine. Cook until the alcohol is evaporated
8. Add in ground black pepper
9. Add in the just cooked pasta and fry till the pasta absorbs the sauce well
10. Add in the basil or parsley. Fry together
11. Add in some water used for cooking pasta if it is needed or if you would like more sauce
12. Turn to lowest heat and add in some butter, and mix well
13. When the butter is totally absorbed, turn off the fire and add in Parmesan cheese
14. Stir well and it is done
Personal thought and Tips:
1.The butter will help to make the pasta more creamy. Remember to turn the fire to lowest or turn it off when the butter is added
2.Please remember to turn off the fire before the Parmesan cheess is added. The heat from the pasta will help to melt it
3.It is better to have the pasta cooking at the same time while you are cooking the sauce. Mixing the sauce with the just cooked pasta can give a better texture of pasta
4.Sumlook has tried using both Basil and Parsely. Basil gives out strong taste while parsley mild one. Both of them will elevate the taste of pasta. Personally, I prefer parsley because its mild favor will not cover the taste and aroma of bacon.
We also have a blog on travel, please visit at http://travel.sumlook.com
Happy cooking!
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