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Spaghetti Carbonara with Pork Belly and Fresh Peas Recipe

Spaghetti Carbonara with Pork Belly and Fresh Peas Recipe

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Spaghetti Carbonara with Pork Belly and Fresh Peas

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Ingredients

Count

Nutrition

1290

Calories

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Ingredients:

Serving

1/2 tsp coarse kosher salt
1/2 tsp coriander seeds, crushed
1 lb fresh pork belly
1 small onion, quartered
1 small carrot, peeled, quartered
1/2 celery stalk , cut into 2-inch pieces
2 garlic cloves, peeled , smashed
1 bay leaf
1/4 tsp whole black peppercorns
2 tbsp (or more) dry white wine
1/2 cup low-salt chicken broth
2 tbsp olive oil
1 garlic clove, minced
1/4 cup dry white wine
1 lb spaghetti
1 1/2 cups fresh shelled peas
2 large eggs
1/2 cup grated parmesan cheese, divided
1/4 cup grated pecorino romano cheese
1/4 cup chopped fresh italian parsley

Directions:

For pork belly: Rub coarse salt and coriander into pork belly. Cover and chill at least 4 hours and up to 2 days.
Preheat oven to 275°F. Place pork belly in large ovenproof saucepan. Add onion, next 5 ingredients, 2 tablespoons wine, and chicken broth. Bring to boil, cover, and transfer to oven. Cook until pork is very tender when pierced with fork, turning every 30 minutes, about 2 hours 15 minutes. Cool slightly. Cover and chill at least 1 day and up to 2 days.
Discard any solidified fat on surface of pork belly mixture. Remove pork from cooking liquid, scraping any gelatinous mixture back into saucepan. Rewarm mixture in saucepan just until melted. Strain liquid into measuring cup. Add white wine if necessary to measure 1/2 cup. Cut rind and all but 1/4-inch layer of fat from pork belly. Slice pork crosswise into 1/2-inch slices, then cut slices crosswise into 1/2-inch-thick strips.
Heat oil in heavy large skillet over medium-high heat. Add pork belly and cook until browned on all sides, stirring often, about 7 minutes. Add garlic and sauté 1 minute. Add pork cooking liquid and 1/4 cup wine. Bring to boil, then cover and keep warm.
For spaghetti carbonara: Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add peas; cook 1 minute longer.
Meanwhile, whisk eggs in large bowl. Add 1/4 cup Parmesan cheese, Pecorino Romano cheese, and parsley; set aside.
Drain pasta, reserving 1 cup cooking liquid. Whisk 1/4 cup hot cooking liquid into egg mixture. Add pasta; toss to coat. 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, passing remaining 1/4 cup Parmesan cheese alongside.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1290.41 Kcal (5403 kJ)
Calories from fat	714.09 Kcal
		% Daily Value*
Total Fat	79.34g	122%
Cholesterol	193.79mg	65%
Sodium	761.72mg	32%
Potassium	782.21mg	17%
Total Carbs	98.31g	33%
Sugars	8.62g	34%
Dietary Fiber	7.27g	29%
Protein	40.51g	81%
Vitamin C	29.7mg	50%
Vitamin A	0.1mg	4%
Iron	6.1mg	34%
Calcium	361.6mg	36%

Amount Per 100 g
Calories	296.99 Kcal (1243 kJ)
Calories from fat	164.35 Kcal
		% Daily Value*
Total Fat	18.26g	122%
Cholesterol	44.6mg	65%
Sodium	175.31mg	32%
Potassium	180.03mg	17%
Total Carbs	22.63g	33%
Sugars	1.98g	34%
Dietary Fiber	1.67g	29%
Protein	9.32g	81%
Vitamin C	6.8mg	50%
Iron	1.4mg	34%
Calcium	83.2mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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