農曆新年期間，我們家附近的許多餐館都連續修業好幾天。
懶惰的我們又不想開車到遠一些的地方用餐，結果就在家連續煮了好幾頓。
也沒特地去買食材，基本上就是家裡有什麼就用什麼;
像這道肉乾意大利面(Bakkwa Fusilli)，就是那時的‘產物’，哈哈。
用料非常簡單，全都是家裡現成的；
除了把Spaghetti換成了我喜歡Fusilli外，做法其實就跟Aglio Olio大同小異。
（我個人覺得Fusilli的更有咬勁，而那螺旋的細縫可以更好的吸收醬汁。）
食材：
蒜頭三瓣、辣椒乾兩三條、新鮮迷迭香少許、黑胡椒、鹽、意大利麵、肉乾兩片。
做法：
1.用一些橄欖油和中火把切碎的蒜頭和辣椒乾炒一炒，
2.至到蒜頭開始變成金黃色后，加入一些迷迭香的葉子，然後熄火
3.在另一個鍋子中加入清水，一些鹽，幾滴的橄欖油把意大利麵煮熟
4.將水瀝乾后加入醬汁和切成小塊狀的肉乾，攪拌后就可以開始享用了
雖然肉乾帶甜，不過我個人還蠻喜歡這樣的配搭的。
而且做法簡單快捷，非常符合我們週末廚房的風格。😀
wow，第一次看到肉干的搭配，刚好应景，哈哈！
應景又不錯吃，下次可以試試，呵呵。 😛
今天刚好想到要煮Aglio Olio，你的食谱就出现了 🙂
呵呵，好巧哦，應該去買Toto!哈哈。
ooo, that looks like a very interesting fusion dish. very creative! and bakwa sounds like it would definitely be a more delicious ingredient compared to beef bacon 😀
Hehehe, I enjoyed this very much, the sweetness of the bakwa went well with aglio olio pasta. 😀
I cooked aglo olio over the weekend. I had lemon, so I cerviched the prawns and made some lemon zest from the juiced lemon. Toasted the garlic and threw in some chinese mushroom (tunku). Finished the dished by tossing the pasta with the prawns, lemon juice and lemon zest.
Talk about fusion 🙂
Sounds yums! Isn’t it great how aglio oglio is this versatile base for so many other ingredients? 🙂
So next time we try unkaleong version? Hehehe. 😛
Woooo, aglio olio with tongku, nice nice, we should try that next time too. 😀
哇赛！！这个口味~~~很强大呢！！！
我觉得很有创意
謝謝謝謝！下次如果家裡有肉乾的話不妨試試看，呵呵。:D
肉干？好有创意咧～ 下次再撒点肉松上去，哈哈哈～
好主意！呵呵，下次可以試試。 😛
Oh boy! Yummm! That looks good!
Thanks cquek! And easy to prepare too. 🙂
好美的意大利面
謝謝小雪！
家裡有肉乾時不妨試試，呵呵。
That looks really yummy, and sounds good too. I think using bak kwa is a little bit like using bacon, right?
Yes, just a bit sweeter. Because we only had bakwa at home during CNY, so just tried to pair with it. Hehehe.
好创新的配搭，不过感觉很好吃呢！！
我們還滿喜歡這個搭配的，而且很容易做，適合懶惰的我們，呵呵。