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Chef George's Signature Carbonara (Pork Belly Version)
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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.
Pork belly 50g
Salt a pinch
2:00
~1 min
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Ingredients
1
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.
Pork belly 50g
Salt a pinch
2:00
~1 min
2
Season 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 min
3
Lay 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 min
4
Once 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 min
5
Start 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 min
6
Add 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 min
7
Add pasta cooking water to the browned butter and emulsify.
9:27
~1 min
8
Add just a little heavy cream. In a separate bowl, combine the egg, cheese, and pepper to prepare the sauce in advance.
9:38
~2 min
9
Toss the cooked pasta first in the sauce of cooking water and pork belly flavor.
11:01
~1 min
10
Add 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 min
11
Plate the pasta, top with the reserved crispy pork belly, and finish with black pepper and freshly grated cheese.
12:01
~2 min
12
[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
13
[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
14
[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
1
Step 1
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.
Pork belly
50g
Salt
a pinch
2
Step 2
Season 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.
Pork belly
50g
Black pepper
to taste
White pepper
a pinch
3
Step 3
Lay 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.
Pork belly
50g
Black pepper
to taste
White pepper
a pinch
4
Step 4
Once 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.
Pork belly
50g
5
Step 5
Start boiling the thick 2.2mm pasta. Choose a chewy thickness so it is not overpowered by the rich egg and cheese flavor.
Pasta (2.2mm)
1 serving
6
Step 6
Add 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).
Butter
just a little
7
Step 7
Add pasta cooking water to the browned butter and emulsify.
Butter
just a little
Pasta cooking water
to taste
8
Step 8
Add just a little heavy cream. In a separate bowl, combine the egg, cheese, and pepper to prepare the sauce in advance.
Black pepper
to taste
Cheese (Gruyère type)
to taste
Egg
to taste
Heavy cream
a little
9
Step 9
Toss the cooked pasta first in the sauce of cooking water and pork belly flavor.
Pasta (2.2mm)
1 serving
Pasta cooking water
to taste
10
Step 10
Add 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.
Cheese (Gruyère type)
to taste
Egg
to taste
11
Step 11
Plate the pasta, top with the reserved crispy pork belly, and finish with black pepper and freshly grated cheese.
Pork belly
50g
Black pepper
to taste
Cheese (Gruyère type)
to taste
12
Step 12
[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.
Prosciutto
20-30g
Mushrooms
to taste
Garlic
to taste
13
Step 13
[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.
Black pepper
to taste
Risoni
to taste
Fond de veau
60cc
Water
140cc
14
Step 14
[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.
Onsen egg
1 piece
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Chef George's Signature Carbonara (Pork Belly Version) — cook along with the video