Bucatini Carbonara Recipe
INGREDIENTS:
- Strip of pork belly
- Olive oil
- ½ cup onion, small dice
- 8 oz. Bucatini pasta (or Spaghetti)
- 1 cup College Inn ® Low-Sodium Chicken Broth
- 4 eggs
- Coarse black pepper, to taste
- 1 cup Pecorino cheese (or Parmesan)
- Fresh chopped parsley, to taste
METHOD OF PREPARATION:
- Add oil to a saute pan, on medium heat
- Dice pork belly and add to saute pan (Render the fat as in cook the pork belly until all the grease has been released from the fat)
- Add in the onion and saute, just until onions are translucent
- Fill a six-quart stock pot ½ to 3/4 of the way with water
- Add College Inn ® Low-Sodium Chicken Broth to the pot
- Once boiling, add the Bucatini and cook until al dente, about eight minutes
- In a mixing bowl, add the eggs, Pecorino cheese and black pepper
- Add the Bucatini to the egg mixture and toss together
- Then add the Bucatini to the pan with the pork belly and onions and toss to combine
- Season with more black pepper, garnish with parsley and serve!