Spaghetti Carbonara with Pork Belly and Fresh Peas

Name: Spaghetti Carbonara with Pork Belly and Fresh Peas
Yield: Makes 4 to 6 servings
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

The pork belly needs to cure overnight, so start this one day ahead. If you can't find pork belly, use bacon instead. Mix 12 ounces diced browned bacon, 2 tablespoons drippings, 1 minced garlic clove, 1/2 cup chicken broth, and 1/4 cup dry white wine in large skillet. Bring to simmer; keep warm. Cook pasta; proceed with recipe.

By Molly Stevens

March 7, 2007

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Spaghetti Carbonara with Pork Belly and Fresh PeasBrian Leatart

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