Please, if anyone loves Pasta Carbonara, think about making this recipe. It takes 4 or 5 days, but really no hands on time at all. This is probably the best dish I have made...ever!
![[Image: PastaCarbonaraplated.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/2010%20NEW%20COOKBOOKS/PastaCarbonaraplated.jpg)
It isn't an 'in your face' flavored dish, it is just the most subtle flavored wonder and I don't even care for Pasta carbonara, have only made it once or twice before and never order it at a restaurant. But, this one made me a believer.
Pasta Carbonara with Pork Belly and Fresh Peas
Day one:
1 lb fresh pork belly
1/2 tsp kosher salt
1/2 tsp coriander seeds, crushed
Rub coarse salt and coriander into the pork belly. Cover and chill at least 4 hours and up to 2 days.
Day two:
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 tsp. whole black peppercorns
2 T. (or more) dry white wine (Noilly Pratt)
1/2 cup low-salt chicken broth
Preheat oven to 275°F. Place pork belly in a large ovenproof saucepan/skillet. Add onion, carrot, celery, garlic, bay leaves, and peppercorns to the pan over and around the pork. Pour wine and chicken stock overall. Bring to a boil, cover and transfer to the oven. Cook until pork is very tender when pierced with a fork, turning every 30 minutes, about 2 hours 15 minutes. Cool slightly, then cover and chill at least 1 day and up to 2 days. (I let it rest 2 days)
Day 3 (or 4):
2 T. olive oil
1 garlic clove, minced
1/4 cup dry white wine (Noilly Pratt)
Discard any solidified fat on surface of pork belly mixture. Remove pork from cooking liquid, scraping any gelatinous mixture back into saucepan. Rewarm mixture in saucepan just until melted. Strain liquid into measuring cup. Add white wine if necessary to measure 1/2 cup. Cut rind and all but 1/4-inch layer of fat from pork belly. Slice pork crosswise into 1/2-inch slices, then cut slices crosswise into 1/2-inch-thick strips.
Heat oil in heavy large skillet over medium-high heat. Add pork belly and cook until browned on all sides, stirring often, about 7 minutes. Add garlic and sauté 1 minute. Add pork cooking liquid and 1/4 cup wine. Bring to boil, then cover and keep warm. (NOTE: At this point, because there are only two of us, I split the pork and jus and only used half to make 1/2 a recipe of the carbonara. I would freeze the other half to make another dinner at a later time. ) (2nd NOTE: 1/2 a recipe made a good 3 servings!)
To finish Spaghetti Carbonara:
1 lb. spaghetti
1 1/2 cups fresh shelled peas 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
Cook spaghetti 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 a large bowl. Add half (1/4 cup) Parmesan cheese, the Pecorino Romano cheese and parsley; set aside.
Drain pasta, reserving 1 cup cooking liquid. Whisk 1/4 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 among bowls and serve, passing remaining 1/4 cup Parmesan cheese alongside. Bon Appetit, 4/2007 Makes 4 to 6 servings
As you can see this would be a great weeknight dinner after the 2 day resting period for the pork belly.
P.S. one more thing - Roy is not a fan of long pasta (he makes such a mess in his beard and mustache...
) so I used Camepanelle and it works great!
One more incentive... ready to put in your itty bitty mouth
![[Image: PastaCarbonaraforkwonderful.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/2010%20NEW%20COOKBOOKS/PastaCarbonaraforkwonderful.jpg)
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Blane, I'm sure it would be good even with asparagus...
Bill, if you get started, you could have this ready for Jane when she gets home.
It isn't an 'in your face' flavored dish, it is just the most subtle flavored wonder and I don't even care for Pasta carbonara, have only made it once or twice before and never order it at a restaurant. But, this one made me a believer.
Pasta Carbonara with Pork Belly and Fresh Peas
Day one:
1 lb fresh pork belly
1/2 tsp kosher salt
1/2 tsp coriander seeds, crushed
Rub coarse salt and coriander into the pork belly. Cover and chill at least 4 hours and up to 2 days.
Day two:
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 tsp. whole black peppercorns
2 T. (or more) dry white wine (Noilly Pratt)
1/2 cup low-salt chicken broth
Preheat oven to 275°F. Place pork belly in a large ovenproof saucepan/skillet. Add onion, carrot, celery, garlic, bay leaves, and peppercorns to the pan over and around the pork. Pour wine and chicken stock overall. Bring to a boil, cover and transfer to the oven. Cook until pork is very tender when pierced with a fork, turning every 30 minutes, about 2 hours 15 minutes. Cool slightly, then cover and chill at least 1 day and up to 2 days. (I let it rest 2 days)
Day 3 (or 4):
2 T. olive oil
1 garlic clove, minced
1/4 cup dry white wine (Noilly Pratt)
Discard any solidified fat on surface of pork belly mixture. Remove pork from cooking liquid, scraping any gelatinous mixture back into saucepan. Rewarm mixture in saucepan just until melted. Strain liquid into measuring cup. Add white wine if necessary to measure 1/2 cup. Cut rind and all but 1/4-inch layer of fat from pork belly. Slice pork crosswise into 1/2-inch slices, then cut slices crosswise into 1/2-inch-thick strips.
Heat oil in heavy large skillet over medium-high heat. Add pork belly and cook until browned on all sides, stirring often, about 7 minutes. Add garlic and sauté 1 minute. Add pork cooking liquid and 1/4 cup wine. Bring to boil, then cover and keep warm. (NOTE: At this point, because there are only two of us, I split the pork and jus and only used half to make 1/2 a recipe of the carbonara. I would freeze the other half to make another dinner at a later time. ) (2nd NOTE: 1/2 a recipe made a good 3 servings!)
To finish Spaghetti Carbonara:
1 lb. spaghetti
1 1/2 cups fresh shelled peas 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
Cook spaghetti 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 a large bowl. Add half (1/4 cup) Parmesan cheese, the Pecorino Romano cheese and parsley; set aside.
Drain pasta, reserving 1 cup cooking liquid. Whisk 1/4 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 among bowls and serve, passing remaining 1/4 cup Parmesan cheese alongside. Bon Appetit, 4/2007 Makes 4 to 6 servings
As you can see this would be a great weeknight dinner after the 2 day resting period for the pork belly.
P.S. one more thing - Roy is not a fan of long pasta (he makes such a mess in his beard and mustache...
) so I used Camepanelle and it works great!One more incentive... ready to put in your itty bitty mouth
-------------
Blane, I'm sure it would be good even with asparagus...
Bill, if you get started, you could have this ready for Jane when she gets home.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
