italian recipes and more from fabio viviani

Spaghetti Carbonara with Pork Belly and Fresh Peas

Spaghetti Carbonara with Pork Belly and fresh Peas

Serve 4-6

Ingredients:

Pork belly:

½ tsp coarse kosher salt
½ tsp pepper, crushed
1 pound fresh pork belly
1 diced onion
1 diced carrot
½ celery stalk, diced
5 garlic cloves, peeled, smashed
2 tbsp dry white wine
½ cup low-salt chicken broth
2 tbsp olive oil
1 garlic clove, minced
¼ cup dry white wine

Spaghetti Carbonara:

½ cup heavy cream
1 pound spaghetti
1.5 cups shelled fresh or frozen peas
4 large eggs yolk
½ cup freshly grated Parmesan cheese, divided

Directions:

1) Rub pork with coarse salt and pepper

2) Preheat oven to 300 place pork belly in large ovenproof saucepan. Add onion, next 5 ingredients, 2 tbsp wine, and chicken broth. Bring to boil, cover, and transfer to oven.

3) Cook until pork is very tender when pierced with fork, turning every 30 minutes, about 2 hours.

4) Discard any fat on surface or the bottom of the of pork. Heat oil in heavy large skillet over medium-high heat.

5) Add pork belly and cook until browned on all sides, stirring often, about 10 minutes, set aside

Spaghetti:

1) Cook in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add peas; cook 1 minute longer.

2) Meanwhile, whisk eggs in large bowl. Add ¼ cup Parmesan and the cream; set aside. Drain pasta, reserving 1 cup cooking liquid. Whisk ¼ cup hot cooking liquid into egg mixture. Add pasta; toss to coat.

3) Add mixture to skillet with pork and toss, adding more cooking liquid by tablespoonfuls if dry. Season generously with black pepper. Divide among bowls and serve.