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Pork Belly Carbonara Pasta

Rich and silky Pork Belly Carbonara Pasta made with crispy pork belly, egg yolks, Parmesan, garlic, and hot pasta. No heavy cream needed—the eggs, cheese, and pasta water create the creamy carbonara sauce.
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Prep Time 30 minutes
Cook Time 25 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 439
Ingredients Equipment Method

Ingredients
  

  • 1 lb Spaghetti or Linguine
  • 6 egg yolks large
  • ¼ cup finely grated parmesan cheese plus more for garnish
  • Freshly ground black pepper and salt to taste
  • 6 oz pork belly finely diced
  • 2 cloves garlic thinly sliced
  • 1 tsp red pepper flakes optional
  • ¼ cup fresh chives finely chopped
  • ¼ cup fresh basil chopped for garnish

Equipment

  • Stock pot
  • Colander

Method
 

  1. In a stock pot, cook the pasta according to package directions, adding a generous palmful of salt to the water. Drain the pasta, reserving 1½ cups of the pasta water. Toss the pasta lightly with a little olive oil to prevent sticking.
  2. Whisk the egg yolks, Parmesan, salt, and pepper together. Slowly whisk in a little of the reserved hot pasta water to temper the eggs.
  3. In the same pot you cooked the pasta in, cook the pork belly until browned and almost crispy, about 5 minutes. Add a little olive oil if necessary to prevent sticking.
  4. Add the garlic and red pepper flakes, if using, and cook until fragrant, about 30–60 seconds.
  5. Add the cooked pasta and toss to coat it in the rendered pork fat. Remove the pot from the heat.
  6. Slowly add the egg mixture while tossing vigorously. Continue tossing until the pasta is evenly coated in a smooth, silky sauce. Add more reserved pasta water, a little at a time, as needed. Toss in the chives.
  7. Plate and garnish with additional Parmesan and fresh basil.