酥皮白酱意大利面Alfredo Spaghetti Pie

取一锅，下水、海盐、1汤匙橄榄油和意大利面，煮至软后捞起沥干，然后泡在冰水里，再次沥干冰水，备用。Take a pot, add purified water, sea salt, 1 tbsp of olive oil and pasta, cook until soft, drain and soak in ice water, drain again and set aside.

下1.5汤匙的橄榄油在锅内，将洋葱、蒜蓉和低钠午餐肉丁炒香后，下马铃薯、胡萝卜、干燥罗勒叶和黑胡椒，翻炒均匀。Place 1.5 tbsp of olive oil in a pot, saute onion, garlic and low-sodium luncheon meat until fragrant. Add in potatoes, carrots, dried basil leaves and black pepper, and stir-fry evenly.

下Alfredo白酱和意大利面，翻炒至小滚后，即可熄火，备用。Add Alfredo white sauce and pasta , stir fry until boiled, turn off the heat and set aside.

将白酱意大利面舀入烤皿或耐烤马克杯内。Scoop the white sauce pasta into a baking dish or a baking resistant mug.

将冷冻酥皮盖在烤皿或耐烤马克杯上，涂上蛋液，即可送入预热180ºC的烤箱内，烤25分钟至金黄，即可取出享用。Cover the frozen puff pastry on a baking dish or a baking-resistant mug, coat it with egg liquid, and then send it into the preheated 180 ºC oven, bake for 25 minutes until golden brown, then take it out and enjoy.