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Pork Belly Carbonara

January 12, 2011

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Rich creamy noodles with delicious succulent pork belly accented by snappy snow peas. Tonight, we enjoyed this delicious pork belly carbonara. This pasta recipe is an indulgent take on an easy favorite.

Foremost, you first must roast your pork belly. Covered by parchment, roast a two pound cut of pork belly in a 450 degree Fahrenheit oven for 40 minutes, then lower the temperature to 250 degrees Fahrenheit and finish cooking for another 20 minutes.  Then, remove the pork belly from the oven and allow to cool before wrapping it in plastic wrap and chilling in the refrigerator. This makes it easy to cut into pieces. Once chilled, you can cut off delicious hunks of the pork belly to enjoy in whatever dishes you fancy. Simply heat the pork belly through in a warm skillet first. 

IMG_8328 To create the carbonara, cut up a hunk of the pork belly vertically into strips. Combine the pork belly with 1/2 of a diced onion in a deep skillet and sauté over medium-high heat. In a cup, beat together 2 eggs with 1/3 cup grated parmesan cheese.  Meanwhile, boil 1/2 pound of thin spaghetti for 9 minutes. A few minutes before the spaghetti will be finished, add a small minced garlic clove and a large handful of snow peas. Allow to sauté for a minute then add a hearty splash of dry white wine. 

When the pasta is finished cooking, drain it, reserving a few tablespoons of the hot pasta water. Add the cooked pasta to the pork belly/onion/peas mixture in the skillet and toss quickly to coat the pasta with the hot oil. Slowly whisk into the egg mixture two tablespoons of the hot pasta water and then add the egg mixture in with the pasta, tossing vigorously until pasta is well coated.

List of ingredients:

1/2 lb dried thin spaghetti

3/4 lb roasted pork belly

1/2 diced onion

1 small clove garlic

1/4 lb snow peas

2 tb dry white wine

2 eggs

1/3 cup parmesan cheese

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