German-Style Pork Carbonara
A unique take on the classic Italian dish, with a German twist. This recipe features tender pork and a rich, creamy sauce.
Ingredients
- ●1 lb Pork bellyCut into 1-inch cubes
- ●1 tsp Luxurious black truffle saltOptional
- ●1/4 cup Italian parsleyChopped
- ●1/2 cup Parmesan cheeseGrated
- ●2 EggBeaten
- ●1 cup Heavy creamWhipped
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
- 2
In a large skillet, cook the pork belly over medium-high heat until browned on all sides and cooked through.
- 3
Remove the pork from the skillet and set aside.
- 4
In the same skillet, add the black truffle salt (if using) and cook for 1 minute.
- 5
Add the heavy cream to the skillet and stir to combine with the truffle salt.
- 6
Bring the cream to a simmer and cook until it has reduced slightly, stirring occasionally.
- 7
Stir in the Parmesan cheese until melted and smooth.
- 8
Add the cooked pasta to the skillet and toss to combine with the cream sauce.
- 9
Return the pork to the skillet and toss to combine with the pasta and sauce.
- 10
Season with salt and pepper to taste.
- 11
Serve hot, garnished with chopped Italian parsley.