Pork Belly Carbonara Recipe

Time40m

Serves4

The @rettlandfarm pork belly carbonara is getting its final touches with some @finksburgfarms micro thyme before it heads out to the guest.

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Ingredients

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1
Prepare the Pork Belly
Cut the pork belly into small cubes (about 1-inch). Season with salt and black pepper. In a large skillet over medium heat, cook the pork belly until crispy and browned, about 10-15 minutes. Remove the pork belly and set it aside, leaving the rendered fat in the skillet.
2
Cook the Spaghetti
In a large pot of boiling salted water, add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
3
Prepare the Sauce
In a mixing bowl, whisk together the eggs and Parmesan cheese until well combined. Set aside.
4
Mince the Garlic
While the pasta is cooking, mince the garlic cloves.

5
Combine Ingredients
In the skillet with the rendered pork fat, add the minced garlic and sauté for about 1 minute until fragrant. Add the cooked spaghetti and pork belly to the skillet, tossing to combine.
6
Add the Sauce
Remove the skillet from heat. Quickly pour the egg and cheese mixture over the spaghetti, tossing continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7
Garnish and Serve
Add micro thyme on top before serving. Adjust seasoning with additional salt and pepper if needed. Serve immediately.