Spaghetti Carbonara with Pork Belly and Fresh Peas

Spaghetti Carbonara with Pork Belly and Fresh Peas
Photo by Brian Leatart

Ingredients

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

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

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