Place pork belly in large ovenproof saucepan. Discard any solidified fat on surface of pork belly mixture. Restaurant recommendations you trust. Ingredients (serves 2-3 people) 8 oz (230g) spaghetti 4 strips of thinly-sliced pork belly or bacon* 3 cloves garlic 2 egg yolks parsley parmesan cheese salt + pepper Rewarm mixture in saucepan just until melted. Serve while still hot, and enjoy family style. If you can’t find pork belly, feel free to substitute it with thick-cut slices of bacon. Add pork belly and cook until browned on all sides, stirring often, about 7 minutes. Bring to boil, cover, and transfer to oven. 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*. Bring to boil, then cover and keep warm. Cool slightly. Remove pork from cooking liquid, scraping any gelatinous mixture back into saucepan. With the heat down, add the spaghetti to the pan and enough water to completely submerge the spaghetti. Add peas; cook 1 minute longer. Question - what is the item that should be with '1' right under the pork belly in the ingredients? * The pork belly slices used for hot pot/shabu shabu would be best! Slice pork crosswise into 1/2-inch slices, then cut slices crosswise into 1/2-inch-thick strips. If you’re anything like me and you hate doing dishes, cooking a pasta dish in one pan is a great way to prepare a meal without worrying about the extra pot of water, straining the noodles, and cleaning up additional kitchen tools. All rights reserved. Fold in two egg yolks carefully. Cook until pork is very tender when pierced with fork, turning every 30 minutes, about 2 hours 15 minutes. Turn off the heat and let the pan cool down. To revisit this article, select My⁠ ⁠Account, then View saved stories. Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid. Preheat oven to 275°F. Add mixture to skillet with pork and toss, adding more cooking liquid by tablespoonfuls if dry. Add 1/4 cup Parmesan cheese, Pecorino Romano cheese, and parsley; set aside. :). To revisit this article, visit My Profile, then View saved stories. Because it’s seen more in Asian cooking, it can sometimes be hard to find at the grocery store. 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. 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. Place pork belly in large ovenproof saucepan. Rub coarse salt and coriander into pork belly. If it doesn't release too much oil, feel free to add a little more canola or vegetable oil to the pan. Add in the garlic slices when the pork belly is mostly cooked, making sure to stir them around often since garlic can burn easily. Heat oil in heavy large skillet over medium-high heat. Pork belly is one of my go-to comfort foods, and I love eating it in ramen, pork adobo, Korean BBQ, and hot pot. Cooking advice that works. Chop the garlic into thin pieces to fry up with the pork belly. Preheat oven to 275°F. Preheat oven to 300 place pork belly in large ovenproof saucepan It's crucial you do this on a slightly-cooled pan so that the eggs don't scramble. This is certainly not the healthiest dish—but believe me, it’s so worth the calories. Finely chop the parsley and set it aside for garnish later. 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. Season the noodles and pork belly with more salt and pepper to taste. Cover and chill at least 1 day and up to 2 days. Takes 25 minutes, Carbonara Made with Farm Fresh Eggs, Topped with Pork Belly The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Whisk 1/4 cup hot cooking liquid into egg mixture. Garnish with the freshly chopped parsley from earlier and grate parmesan cheese on top. If you can't find pork belly, feel free to use bacon. If you're using bacon, you can skip the salt. Move the noodles around to prevent them from sticking together.