Miso Carbonara with Roasted Pork Belly

Ingredients:

For the Roasted Pork Belly:

  • 500g pork belly

  • 1 tablespoon olive oil

  • Salt and pepper

For the Miso Carbonara:

  • 200g spaghetti

  • 2 tablespoons white miso paste

  • 2 large eggs

  • 50g grated Parmesan cheese, plus extra for serving

  • 100ml heavy cream

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • Chopped parsley, for garnish

Instructions:

  1. Prepare the Pork Belly:

    • Preheat the oven to 200°C.

    • Rub the pork belly with olive oil, salt, and pepper.

    • Place the pork belly on a roasting tray and roast for 30-40 minutes, or until the skin is crispy and the meat is tender.

    • Remove from the oven, let it rest for 10 minutes, then slice into bite-sized pieces.

  2. Cook the Spaghetti:

    • In a large pot of boiling salted water, cook the spaghetti according to the package instructions until al dente. Reserve 100ml of the pasta water, then drain the pasta.

  3. Prepare the Carbonara Sauce:

    • In a bowl, whisk together the eggs, Parmesan cheese, and miso paste until smooth. Gradually add the heavy cream while whisking continuously.

    • In a large pan, heat olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

    • Add the cooked spaghetti to the pan and toss to coat with the garlic oil.

    • Remove the pan from heat and pour in the egg mixture, stirring quickly to create a creamy sauce. Add the reserved pasta water as needed to reach the desired consistency.

  4. Combine and Serve:

    • Add the roasted pork belly pieces to the pasta and toss to combine.

    • Season with salt and pepper to taste.

    • Serve immediately, garnished with chopped parsley and extra Parmesan cheese.