Carbonara Pasta with Oven-baked Crispy Pork Belly
Cheesy and creamy Carbonarra Pasta paired with oven-baked crispy pork belly and egg.
Ingredients
- 1 pack of pasta, cooked based on instuctions
- 1/4 cup onion, finely chopped
- 1/4 cup garlic, finely chopped
- 1 cup of all-purpose cream
- 2 cups of evaporated milk
- 1 cup of pieces and stem mushroom
- 1 1/2 cup of cream of mushroom
- 1 1/2 cup of bacon bits
- 1/2 kilo of home made oven-baked crispy pork belly
- 1/2 cup butter
- 1/2 quick melt cheese
- salt and pepper to taste
- 1 raw egg per serving
- Optional: Freshly grated Parmesan cheese
Procedure
Cook the pasta according to packaging instructions. Set aside.
Toast 1/2 cup of your bacon bits. Set aside.
Saute onion and garlic in butter in the bacon oil. Cook until golden brown.
Add in all-purpose cream, evaporated milk, mushroom, and cream of mushroom. Stir occasionally. Simmer for 5-10 mins.
Add in quick melt cheese and put salt and pepper to taste. Simmer for another 1-3 minutes.
Serve it hot, topped with 1 raw egg, sprinkled with crispy bacon bits and crispy oven-baked lechon kawali on the sides. Add in parsley and parmesan cheese, if desired.
Tiny Kitchen @ 29K 