Green Fettuccine Carbonara
Pasta and Pizza • Italian
Description
Green Fettuccine Carbonara
Ingredients
- Fettuccine Pasta 5 oz
- Salted pork belly 1 piece
- Cream 4 tablespoons
- Whole egg 1 piece
- Grated Pecorino Pepato Cheese 1 tablespoon
- Ground Nutmeg a pinch
- Ground Black Pepper a pinch
- Chopped Sage Leaves 1 teaspoon
- Salt to taste
Step-by-Step Guide
Step 1
Cook the fettuccine according to the package instructions. While they are cooking, prepare the sauce.
Step 2
Slice the pork belly into thin pieces about 1 cm wide. Sauté in a heated pan for about 2–3 minutes. I cooked it in a dry pan, as the fat from the pork belly renders out and is sufficient for frying.
Step 3
Mix the egg yolk with the cream using a whisk or fork. Add a pinch of salt and nutmeg. Grate the Parmesan into the egg mixture using a fine grater. Stir well.
Step 4
Return to the fettuccine. Transfer the cooked hot pasta to a bowl and immediately add the egg mixture. Mix well. You can add the sautéed pork belly directly to the bowl or place it on top of each serving.
Step 5
Using a fork and spoon, serve the finished fettuccine onto a large plate, forming large nests.
Step 6
Top with ground black pepper and chopped parsley. You can also sprinkle more grated Parmesan on top.
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