Spaghetti Carbonara with Pork Belly and Fresh Peas

Ingredients

• 1 small onion
• ¼ teaspoon whole black peppercorns
• 2 tablespoons dry white wine
• 1 ½ cups fresh shelled peas or 1 1/2 cups frozen petite peas
• 2 large eggs
• ½ teaspoon coarse kosher salt
• ½ celery stalk
• + 13 more ingredients
• • 1 small carrot
  • 1 bay leaf
  • ½ cup grated Parmesan cheese
  • ¼ cup grated Pecorino Romano cheese
  • ¼ cup fresh Italian parsley
  • ½ cup low-salt chicken broth
  • 2 tablespoons olive oil
  • 1 garlic clove
  • ¼ cup dry white wine
  • 1 pound spaghetti
  • 2 garlic cloves
  • ½ teaspoon coriander seeds
  • 1 pound fresh 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 ...

View full recipe at Epicurious