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Penne Carbonara with Peas

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Penne Carbonara with Peas

Penne pasta tossed with crispy pork belly, egg yolks, freshly grated Parmesan, and green peas.

Penne Carbonara with Peas recipe

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servings: 2

total time: 30 minutes

recipe by: 


  • 4 ounces pork belly, diced
  • 8 ounces uncooked penne pasta
  • 2 large egg yolks
  • 1 ounce freshly grated Parmesan cheese
  • salt & freshly ground black pepper
  • 1/2 cup green peas


  1. 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.

  2. In a small bowl whisk together the egg yolks, Parmesan, and 1/4 tsp freshly ground pepper. Set aside.

  3. 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.

  4. When the pasta is finished cooking stir 2 TBSP of the hot pasta water into the egg mixture then drain the pasta and peas.

  5. Add the pasta and peas to a large serving bowl then stir in the egg mixture until well combined.

  6. Season with additional salt & pepper to taste.

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