Food Production Recipe Sheet

QTY. Ingredients Remarks Section: Dry-heat

60 gram Spaghetti Al dente Recipe: Spaghetti cabonara
15 milliliter Olive oil
15 gram Onion Minced
5 gram Garlic Crushed Category: Main course
30 gram Bacon Chopped into small pieces
125 milliliter Heavy cream
1 Egg yolk Sauteing
Cooking Method:
1.Pan-frying
2.Sauteing
30 gram Parmesan Cheese Grated 3.Simmering
To
taste Salt
To
taste Pepper Crushed
2 gram Italian parsley
No. Portion:
Prepation Time:15-20 mins
Remarks:

Method of Work
1.Boil 60 g of spaghetti in boiling water with a little self for 10-12 mins or according to the label to make perfect “al dente”
spaghetti, which is still firm to bite. Then, remove from the water.
2.Mix heavy cream and egg yolks to make an intense Liaison sauce. After that, stir the sauce with the pasta to increase the
thickness and texture.
3.For the sauce we will start by pouring 15 ml of olive oil in a pan at medium heat. Then, stir the finely chopped onion in the
oil. Sauté until it’s soft transparent, and aromatic. Then, add crushed garlic and bacon to stir fry until crisp and dry.
4.Once the bacon has cooled has cooled down, add the spaghetti. Pour Liaison sauce slowly into the pan. Then, add 30
grams of Parmesan cheese and stir until the cream and cheese are completely mixed.
5.Taste cream sauce, add salt to the taste and black pepper for more extreme flavor and aroma
6.Serve hot and garnish with parsley.

Section 1 Station Number 2B

Student Name : นางสาว สุตาภัทร อุไรวงษ์ ID 116410102002-5
Student Name : นางสาว สุรรี ตั น์ กระต่ายจันทร์ ID 116410102127-0
Student Name : นาย ธนกร ปรีสมุทร ID 116410102065-2

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