As good as this sounds, I promise it tastes better. We love making this pasta, since it's all our favorite flavors. The more you make it, the better you get at coating the eggs properly, so make sure to make this pasta often.
Ingredients:
-1 cup reserved pasta water
-2 tbsp Olive Oil, plus 1 tbsp more for serving
-8 oz Pork Belly, cubed
-2 cloves garlic, minced
-4 large eggs, room temperature
-1 cup grated Parmigiano-Reggiano, plus more for serving
-Ground Black Pepper
-Freshly chopped Parsley
Instructions:
1. In a large skillet, heat olive oil over medium high heat. Add garlic and pork belly and cook until the pork belly is slightly crispy.
2. While the pork belly is cooking, make sure the pasta is cooking as well. It is very important that the pasta is hot when you are ready for the next step. When you drain the pasta, save 1-2 cups for later.
3. Whisk egg and Parmigiano together with pepper.
4. Add the hot pasta to the pork belly pan, stirring the pasta into the fat until it is all coated.
5. Remove the skillet from the heat. Slowly add the egg mixture into the skillet, while also quickly stirring so the egg thickens but does not scramble. I find this is easier to do with two people.
6. If you need to, add pasta water slowly while mixing to thin out the sauce.
7. Serve in a warm bowl topped with fresh chopped parsley and Parmigiano.
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