The picture is not mine...."_" I copied it here. . . Address source: http://www.douban.com/photos/album/52854156/
Add water to the pasta and add a little salt to the water. Cook for about 7-9 minutes and remove for use.
White Sauce Preparation: Boil 300ml of milk. Seasoning: salt, white onion, cloves, bay leaf, nutmeg, pepper or fresh herbs, do not exceed 70 degrees, avoid forming milk skin, turn off the heat, let stand for 10 minutes, remove the spices.
Put a proper amount of butter in the pan, melt and add a small amount of flour, stir fry until the flour starts to splash, turn off the flame, and cool down slightly.
Add the hot milk one by one and start adding a small amount each time. The batter completely absorbs the milk and adds it again. When it is added to half, the batter is basically liquefied, and the remaining half of the milk can be poured once.
Small fire, stir, turn off after boiling.
Put a small amount of butter in the pan, add a small amount of garlic, stir fry and add the bacon.
White sauce, pasta, bacon, stir-fry, and finally sprinkle with pepper crumbs and cheese powder.
The white sauce should be covered with cooling, otherwise it will form a milk skin. The secret of the Italian chef is to add a spoonful of noodle soup to the frying pan. The principle is to promote the emulsification of the oil and the sauce will stick to the noodles evenly. In addition to bacon, you can also put mushrooms "_"