Cook the pork belly in a skillet over medium-high heat, stirring often, until crispy, about 3 minutes. Transfer the cooked pork to a paper towel lined plate and set aside.
In a small bowl whisk together the egg yolks, Parmesan, and 1/4 tsp freshly ground pepper. Set aside.
Boil a pot of water then cook the pasta al dente according to package directions, add the peas in with the pasta when the pasta has 1 minute left of cooking.
When the pasta is finished cooking stir 2 TBSP of the hot pasta water into the egg mixture then drain the pasta and peas.
Add the pasta and peas to a large serving bowl then stir in the egg mixture until well combined.
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