Chorizo and Creamy Carbonara with Crispy Pork Belly

This recipe takes a delicious twist on the classic carbonara, using smoky chorizo and crispy pork belly for added richness.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Crisp the Pork Belly: In a cold frying pan, place the pork belly skin-side down. Heat over medium-low heat. Cook slowly for 20-25 minutes, allowing the fat to render and the skin to crisp. Once crispy, flip the pork belly and cook for an additional 5 minutes until cooked through. Transfer the pork belly to a plate lined with paper towels to drain excess fat. Let cool slightly, then cut into small pieces.

Step 2

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions for al dente (usually around 8-10 minutes). Reserve about 1/2 cup of the pasta water before draining.

Step 3

Saute the Chorizo and Chicken: While the pasta cooks, heat the olive oil in the same frying pan used for the pork belly (no need to clean) over medium heat. Add the chorizo and cook for 3-4 minutes, until it releases its flavour and starts to crisp. Add the chicken pieces and cook for a further 5-7 minutes, or until browned and cooked through. Add the garlic and cook for an additional minute, stirring constantly.

Step 4

Make the Carbonara Sauce: In a small bowl, whisk together the eggs, parmesan cheese, heavy cream, and black pepper.

Step 5

Combine and Serve: Once the pasta is cooked, drain it, reserving the pasta water. Return the pasta to the pot along with the chorizo, chicken, and cooked pasta water (start with a ¼ cup and add more if needed for a looser sauce). Toss everything together to combine. Immediately remove the pot from the heat and pour in the egg mixture, tossing constantly until the sauce thickens and coats the pasta (the residual heat from the pasta will cook the eggs).

Step 6

Serve: Divide the pasta amongst serving plates. Top with crumbled crispy pork belly, a sprinkle of fresh parsley (optional), and extra parmesan cheese for serving. Enjoy!