Main Ingredients

Butter 10g

Gluten 15g

Water 80ml

Milk 40ml

Salt 1g

Chicken Extract 2g

Sugar 4g

Pasta 100g

3 strips of bacon

Mushrooms 4-5

1 tablespoon of grated cheese

1 egg yolk

1 tablespoon of olive oil

2 tablespoons of minced garlic

2 tablespoons of creamy white sauce

20 grams of whipped cream

minced parsley

Black pepper

Milk flavor

Milk taste p>Mixing Process

Ten minutes time consuming

Normal Difficulty

Steps for Creamy Bacon Spaghetti

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1

For Creamy White Sauce: Heat butter in a pan over low heat until melted.

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2

Pour in the high gluten flour and mix well.

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3

Add the water slowly, a little at a time, and mix well before adding the next.

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4

Blend until smooth and grain-free.

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5

Pour in the milk.

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6

Add salt and bring to a boil over low heat, stirring as it cooks to avoid a mushy bottom.

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7

Finally, cook to a thick sauce.

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8

Pasta Directions: Cook the pasta, drain it.

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9

Toss with a little olive oil to prevent sticking.

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10

The egg yolks with a tablespoon of powdered cheese, mix well and set aside.

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11

Wash the portobello mushrooms, cut the bacon into small slices; slice the portobello mushrooms as well and set aside.

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12

Heat the sauté pan, pour in moderate amount of olive oil.

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13

Put in the minced garlic.

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14

Add the bacon and fry it until the flavor spreads out.

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15

Add the portobello mushrooms and saute until soft.

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16

Add creamy white sauce and whipped cream.

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17

Stir fry all the ingredients in the pan.

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18

Pour in the pasta and mix well.

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19

Season with salt and black pepper and mix well.

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20

Then remove from the heat, pour the mayonnaise cheese sauce immediately, quickly mix the mayonnaise cheese sauce with the pasta, serve and sprinkle with chopped parsley to finish.