Pork Belly Carbonara recipe - ingredients, nutrition and when to eat it
This pasta is tossed with golden-browned pork belly and a rich sauce made with eggs and cheese.
This pasta is tossed with golden-browned pork belly and a rich sauce made with eggs and cheese. Its savory, salty flavor and a hint of pepper make it a satisfying choice for lunch or dinner.
Western · 25 minutes to cook
Tips: Let the pan cool briefly before adding the eggs so the sauce comes together smoothly.
Tips: If the pork belly releases a lot of fat, spoon out about a tablespoon before adding the pasta to keep the dish from feeling too heavy.
Tips: The cheese and pasta water are already seasoned, so taste before adding salt at the end.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Pork belly — 70 g
- Egg yolk — 1 pc
- Parmesan cheese — 2 Tbsp
- Ground black pepper — 0.5 tsp
- Garlic — 1 pc
- Salt — 1 g
- Pasta water — 3 Tbsp