Pasta Carbonara
This Pasta Carbonara recipe features a crispy, golden pork belly paired with a creamy sauce made from egg yolks and Pecorino cheese. With perfectly cooked spaghetti, it’s a savoury and satisfying dish that will leave a lasting impression.
Yields 4
- 2 tbsp - canola oil
- 360g - spaghetti pasta
- 8 - egg yolks
- 3oz - pasta water
- 90g - pecorino cheese
- 6oz - pork belly
- Step 1
Fill a large pot with water and bring to a boil.
- Step 2
On medium-high heat, add dry pasta to pot of water and spin it around for 10 seconds. This will help your pasta not clump together.
- Step 3
Let cook for roughly 8 mins until Al dente. Little bit of bite to it still.
- Step 4
Separate eggs and mix the Yolks with half the amount of finely grated pecorino cheese.
For your next step make sure you save yourself some of your pasta water!
- Step 5
Strain pasta into a colander, saving some of your water.
- Step 6
Use a small amount of oil to mix in with your hot pasta to avoid your noodles from sticking together.
- Step 7
Cut pork belly into Lardons. 1/4inch thick- 1 inch long
- Step 8
Fry your pork belly in a pan on medium-high heat.
- Step 9
Once crispy, strain out most of the fat and disregard.
- Step 10
Add in pasta water and pasta. Let water get hot again.
- Step 11
Once hot take off heat and add egg yolk and cheese mixture. Stir constantly so your eggs don’t scramble! If sauce is too thick for your liking, add small amounts of pasta water to thin it out. If sauce isn’t thick enough for your liking, put back on heat constantly mixing.
- Step 12
Plate in bowls and grate remaining Pecorino cheese on top.
