Chef George's Signature Carbonara (Pork Belly Version)
A carbonara by French cuisine chef George that uses ordinary pork belly instead of pancetta or guanciale. The keys are seasoning the pork belly with black and white pepper, then cooking it slowly from a cold pan until crispy, and using browned butter (beurre noisette) to eliminate the porky smell. Instead of Pecorino, French Gruyère-type cheese is used, and thick 2.2mm pasta gives a chew that stands up to the rich sauce.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Season the pork belly with a pinch of salt. Since it is not cured like pancetta or guanciale, salt it until it tastes good on its own.
2:00~1 minSeason generously with black pepper, then add a little white pepper. The two have different aromas, so use both, toss lightly, and let the flavors settle for about 15 minutes.
2:16~15 minLay the pork belly in a cold pan and heat it slowly from cold to render the fat. A stainless steel or aluminum pan is good because you can see the flavorful bits sticking to it.
5:15~3 minOnce the fat has slowly rendered out and the surface starts to bubble, cook until the flavor develops and the pork turns crispy. This is the most time-consuming step. When crisp, set aside half for topping and use the rest for the base flavor. Remove a little of the excess fat.
7:33~8 minStart boiling the thick 2.2mm pasta. Choose a chewy thickness so it is not overpowered by the rich egg and cheese flavor.
8:41~11 minAdd just a little butter to the pan and heat until it turns slightly brown and the milk solids begin to toast, making browned butter (beurre noisette).
9:02~2 minAdd pasta cooking water to the browned butter and emulsify.
9:27~1 minAdd just a little heavy cream. In a separate bowl, combine the egg, cheese, and pepper to prepare the sauce in advance.
9:38~2 minToss the cooked pasta first in the sauce of cooking water and pork belly flavor.
11:01~1 minAdd the egg and cheese sauce, make sure the temperature is low enough that the egg won't set, then raise it gradually, slowly cooking the egg as you coat the noodles.
11:33~2 minPlate the pasta, top with the reserved crispy pork belly, and finish with black pepper and freshly grated cheese.
12:01~2 min[Variation] Finely chop the prosciutto, mushrooms, and garlic, put them all in a pan, bring them up from cold over medium heat, and sauté slowly.
14:52~6 min[Variation] Add the risoni and pour in 60cc of fond de veau and 140cc of water. Simmer slowly for about 7-8 minutes so it absorbs the veal essence. Add black pepper as the liquid reduces.
17:11~8 min[Variation] When the flavor and texture are just right, transfer to a dish and serve an onsen egg on the side. Crack it and mix it in as you eat, like tamago kake gohan.
18:39~2 min
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