Chef Jon Gibson
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Pork Belly Carbonara

Serves – 4
Cuisine – Italian

1lb Vermicelli or Thin Spaghetti (makes 4-6 to 8oz portions)

Ingredients per serving:
8oz Cooked Pasta
2 large eggs (1 for pasta and 1 for garnish)
1C Derby Sage – grated (substitute Parmesan)
4oz Smoked Pork Belly – diced (substitute 4 slices bacon)
4 each Garlic cloves – minced
1/2C Fresh Green Peas
2T Italian Flat leaf Parsley – chopped
TT Fresh Ground Black Pepper
TT Kosher Salt

Cooking Instructions:
Heat 4-6qt pot of salted water to boiling and cook pasta to al dente.
Drain well and reserve 1C of pasta water.
In a small bowl, whisk egg and 3/4C of Derby Sage and then set aside.
Heat a large sauté pan over medium high heat and add pork belly.
Cook Pork belly until brown and crispy for about 6-8 minutes.
Add garlic and cook until for about 1 minute.
Reduce heat to low and add in pasta and egg mixture, gently tossing and stirring to combine.
Add green peas and season with salt and pepper to taste.
Add pasta water, one tablespoon at a time, until the sauce thickness is achieved.
Place pasta into bowl, twirling pasta to get height.
Garnish with parsley and remaining cheese.
In a separate non stick pan cook egg, sunny side up in a small amount of olive oil and place on top of pasta.
Serve and enjoy!

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