- 120g Linguine Pasta
- 150g cooked pork belly diced
- 150g Parmesan finely grated
- 3 eggs
- 2 cloves garlic finely sliced
- 1 tsp coursely ground black pepper
Cook pasta in a big pot of boiling well salted water as per packet instructions.
Add pork belly and garlic to a cold pan and turn onto high heat, add garlic and cook until the pork is nice and crispy on the edges.
In a mixing bowl combine eggs, parmesan cheese and black pepper and mix well.
The key to carbonara is to combine the sauce ingredients with the hot pasta along with a bit of the pasta water quickly.
Make sure the pan with the pork and garlic is off the heat, this is important to avoid scrambling the eggs.
Move half of the pasta into the pan with the pork and mix will, then add the cheese/egg mix and stir through. Then add the rest of the pasta along with about 2 tablespoons of pasta water and mix together really well. Add more pasta water if you need more sauce. Add more cracked pepper to taste.
Recipe by Ben Milbourne