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Spaghetti Carbonara with Pork Belly and Fresh Peas


Spaghetti Carbonara with Pork Belly and Fresh Peas Recipe

Ingredients:
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon coriander seeds, crushed
  • 1 pound fresh pork belly
  •  
  • 1 small onion, quartered
  • 1 small carrot, peeled, quartered
  • 1/2 celery stalk, cut into 2-inch pieces
  • 2 garlic cloves, peeled, smashed
  • 1 bay leaf
  • 1/4 teaspoon whole black peppercorns
  • 2 tablespoons (or more) dry white wine
  • 1/2 cup low-salt chicken broth
  •  
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup dry white wine
  • 1 pound spaghetti
  • 1 1/2 cups fresh shelled peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen petite peas, thawed
  •  
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup grated Pecorino Romano cheese
  • 1/4 cup chopped fresh Italian parsley
Directions:
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