¼cupfinely grated parmesan cheeseplus more for garnish
Freshly ground black pepper and saltto taste
6ozpork bellyfinely diced
2clovesgarlicthinly sliced
1tspred pepper flakesoptional
¼cupfresh chivesfinely chopped
¼cupfresh basilchopped for garnish
Instructions
In a stock pot, cook the pasta according to package directions, throwing in a palm full of salt. Drain the pasta, reserving 1 ½ cups or the water, and toss lightly with a little oil to prevent sticking.
In a medium bowl, whisk together egg yolks, parmesan, and salt and pepper. Add the hot pasta water very slowly, whisking constantly, to the egg mixture to cook. Note that the water should be hot, not boiling; if it has cooled, reheat in a microwave or on the stovetop
In the same pot you cooked the pasta in, add the oil and cook the pork belly until browned and almost crispy, about 5 minutes.
Add the garlic and red pepper flakes (if using) and cook until fragrant, about a minute
Add the pasta and toss until well blended, coated in the pork belly fat, and hot then remove from the heat
Slowly add the egg mixture then the chives, tossing vigorously to evenly incorporate the sauce throughout
Plate and garnish with additional cheese and basil