Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. Add peas; cook 1 minute longer. With the heat down, add the spaghetti to the pan and enough water to completely submerge the spaghetti. Add mixture to skillet with pork and toss, adding more cooking liquid by tablespoonfuls if dry. Add garlic and sauté 1 minute. Turn off the heat and let the pan cool down. Meanwhile, whisk eggs in large bowl. In my photos, I used a combination of both. Hope you can give this comforting dish a try, and let me know how it turns out for you by tagging @cinders_zhang on Instagram :), 4 strips of thinly-sliced pork belly or bacon*. If you're using bacon, you can skip the salt. Preheat oven to 275°F. It's crucial you do this on a slightly-cooled pan so that the eggs don't scramble. :). Fold in two egg yolks carefully. * The pork belly slices used for hot pot/shabu shabu would be best! Question - what is the item that should be with '1' right under the pork belly in the ingredients? Cooking advice that works. How would you rate Spaghetti Carbonara with Pork Belly and Fresh Peas? If all the water evaporates and the noodles are not yet cooked, feel free to add more water to the pan. In a large pan (with a bit of depth), fry up the pork belly or bacon until it becomes crispy and renders its fat. This one-pan pork belly/bacon carbonara is a great way to try out this one-pan technique and only requires 7 common ingredients, most of which are probably already in your pantry—spaghetti, pork belly or bacon, garlic, salt, eggs, parsley, and parmesan cheese. Add pork belly and cook until browned on all sides, stirring often, about 7 minutes. Cover and chill at least 4 hours and up to 2 days. When the pork belly renders its fat and becomes crispy, take the garlic and pork belly out of the pan and drain them on a paper towel, leaving the rendered fat in the pan. Strain liquid into measuring cup. Bring to boil, cover, and transfer to oven. Pork belly is one of my go-to comfort foods, and I love eating it in ramen, pork adobo, Korean BBQ, and hot pot. Remove pork from cooking liquid, scraping any gelatinous mixture back into saucepan. This is certainly not the healthiest dish—but believe me, it’s so worth the calories. Add in the garlic slices when the pork belly is mostly cooked, making sure to stir them around often since garlic can burn easily. Serve while still hot, and enjoy family style. Cook until pork is very tender when pierced with fork, turning every 30 minutes, about 2 hours 15 minutes. https://www.masterclass.com/articles/how-to-make-carbonara-sauce If you can't find pork belly, feel free to use bacon. Preheat oven to 300 place pork belly in large ovenproof saucepan Cover and chill at least 1 day and up to 2 days. Add white wine if necessary to measure 1/2 cup. Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Slice pork crosswise into 1/2-inch slices, then cut slices crosswise into 1/2-inch-thick strips. Add onion, next 5 ingredients, … In these photos, I added a bit of applewood smoked bacon into the mix since I only had a few slices of pork belly left. Bring to boil, then cover and keep warm. Add pasta; toss to coat. Because it’s seen more in Asian cooking, it can sometimes be hard to find at the grocery store. Chop the garlic into thin pieces to fry up with the pork belly. Recipes you want to make. Rewarm mixture in saucepan just until melted. When the water evaporates and the noodles are finished cooking, add back in the bacon and garlic and incorporate them into the spaghetti.