I love Italian food. This recipe for Spaghetti Carbonara with Pork Belly and Fresh Peas was first shared by Chef Fabio Viviani on Home & Family which airs weekdays at 10 am ET/PT on the Hallmark Channel. I was given permission to share it with you here and I think you will love the rich flavors of the pork belly with the otherwise fairly light pasta dish. Delicious!
Carbonara is a classic Italian pasta dish made with eggs, cheese (typically Pecorino Romano or Parmesan), and black pepper. The sauce is creamy and rich, coating the pasta in a luxurious texture. With traditional carbonara the heat from the pasta cooks the eggs just enough to create a smooth sauce without scrambling them. It’s a simple yet flavorful dish that’s beloved by many.
This is a very authentic carbonara recipe and you are sure to love it. However, if you are looking for an easy carbonara recipe, you can just substitute the cooked pork belly with diced, crisped bacon or pancetta. You may also substitute parmesan for the Grana Padano.
Spaghetti Carbonara with Pork Belly and Fresh Peas
H&F Photo Credit: Copyright 2015 Crown Media Family Networks/Photographer: Jeremy Lee
Ingredients for Pork Belly:
- ½ tsp coarse kosher salt
- ½ tsp pepper, crushed
- one pound fresh pork belly
- 1 diced onion
- 1 diced carrot
- 5 garlic cloves, peeled, smashed
- 2 tbsp dry white wine
- ½ cup low-salt chicken broth
- 2 tbsp Bertolli olive oil
- 1 garlic clove, minced
- ¼ cup dry white wine
Ingredients for Spaghetti Carbonara:
- ½ cup heavy cream
- 1 pound spaghetti
- 1.5 cups shelled fresh or frozen peas
- 4 large egg yolks
- ½ cup freshly grated Grana Padano , divided
You may substitute Parmesan cheese or Pecorino Romano for the Grana Padano cheese.
How To Cook Pork Belly
1) Rub pork with coarse salt and pepper
2) Preheat oven to 300 place pork belly in large ovenproof saucepan. Add onion, carrot, celery stalk, garlic cloves, 2 tbsp wine, and chicken broth. Bring to boil, cover, and transfer to oven.
3) Cook until pork is very tender when pierced with fork, turning every 30 minutes, about 2 hours.
4) Discard any fat on surface or the bottom of the pork. Heat Bertolli olive oil in heavy large skillet over medium-high heat.
5) Cut pork belly into small pieces and cook until browned on all sides, stirring often, about 10 minutes, set aside.
This recipe is for pork belly carbonara but if you have trouble finding pork belly near you you can skip these steps and cook up some bacon or pancetta instead. Just brown it up until crisped and cooked through. Then dice for use. You can also try this substitution in your pork carbonara if you just happen to like bacon carbonara or pancetta carbonara better!
How To Make Pork Belly Pasta Carbonara
1) Cook in large pot of boiling salted water until almost tender but still firm to bite (al dente), stirring occasionally. Add peas; cook 1 minute longer.
2) Meanwhile, whisk raw egg yolk in a large bowl. Add ¼ cup Grana Padano and the cream; set aside. Drain pasta, reserving 1 cup of the pasta water cooking liquid. Whisk ¼ cup hot cooking liquid into egg mixture. Add to hot pasta; toss to coat.
3) Add mixture to skillet with pork and toss, adding more cooking liquid by tablespoonfuls if dry. Season generously with black pepper. Divide your spaghetti carbonara with pork belly among bowls and serve.
Printable Pork Carbonara Recipe Card
Pasta Carbonara Recipe With Peas And Pork Belly
Ingredients
- ½ cup heavy cream
- 1 pound spaghetti
- 1.5 cups shelled fresh or frozen peas
- 4 large eggs yolk
- ½ cup freshly grated Grana Padano , divided
- ½ pound of dice, crisped pork belly or bacon
Instructions
- In a skillet over medium high heat, crisp up your diced bacon or pork belly on both sides. Turn off and set aside.
- Cook in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add peas; cook 1 minute longer.
- Meanwhile, whisk eggs in large bowl. Add ¼ cup Grana Padano and the cream; set aside. Drain pasta, reserving 1 cup cooking liquid. Whisk ¼ cup hot cooking liquid into egg mixture. Add pasta; toss to coat.
- Add mixture to skillet with pork and toss, adding more cooking liquid by tablespoonfuls if dry. Season generously with black pepper. Divide your spaghetti carbonara with pork belly among bowls and serve.
Nutrition Facts
Pasta Carbonara Recipe With Peas And Pork Belly
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 983.34 kcal | |
| % Daily Value* | ||
| Total Fat 52.29 g | 80% | |
| Saturated Fat 22.83 g | 110% | |
| Trans Fat 0.0 g | ||
| Cholesterol 278.67 mg | 92.7% | |
| Sodium 354.46 mg | 14.8% | |
| Total Carbohydrate 93.56 g | 31% | |
| Dietary Fiber 5.89 g | 20% | |
| Sugars 6.61 g | ||
| Protein 32.66 g | ||
| Vitamin A 31.0 % | Vitamin C 10.44 % | |
| Calcium 29.91 % | Iron 17.57 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Conclusion
People make carbonara because it’s a delicious and satisfying dish that’s relatively quick and easy to prepare. It has a rich, creamy sauce that coats the pasta beautifully, and the combination of cheese, eggs, and pork creates a flavorful and comforting meal. Additionally, carbonara is a great way to use up ingredients like eggs and cheese, making it a practical and economical choice for home cooks. Its simplicity and the depth of flavor it offers make it a popular choice for many pasta lovers.
I just love the creamy sauce on this pork belly carbonara pasta. I also like to sprinkle a few red pepper flakes over this Italian dish before I serve for color and flavor. You will most certainly enjoy this delicious pasta dish! Pork belly carbonara is a family favorite at my house. Have you made spaghetti carbonara before? Have you cooked with pork belly before? Do you think you will give this pasta carbonara recipe with peas a try?
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