Spaghetti Carbonara with Pork Belly and Fresh Peas

Ingredients for Spaghetti Carbonara with Pork Belly and Fresh Peas

• 1/2 colher de chá de sal grosso kosher

• 1/2 colher de chá de sementes de coentro, esmagadas

• 450g fresh pork belly

• 1 small onion, quartered

• 1 cenoura pequena, descascada, cortada em quatro

• 1/2 celery stalk, cut into 2-inch pieces

• 2 dentes de alho, descascados, amassados

• 1 folha de louro

• 1/4 de colher de chá de pimentas-do-reino inteiras

• 2 tablespoons (or more) dry white wine

• 120ml low-salt chicken broth

• 2 colheres de sopa de azeite de oliva

• 1 dente de alho, picado

• 60ml de vinho branco seco

• 450g de espaguete

• 350ml fresh shelled peas (from about 675g peas in pods) or 350ml frozen petite peas, thawed

• 2 ovos grandes

• 60g de queijo parmesão ralado, dividido

• 30g grated Pecorino Romano cheese

• 1/4 xícara de salsinha italiana fresca picada

Rub coarse salt and coriander into pork belly. Cover and chill at least 4 hours and up to 2 days.

Preheat oven to 135°C. Place pork belly in large ovenproof saucepan. Add onion, next 5 ingredients, 2 tablespoons wine, and chicken broth. Bring to boil, cover, and transfer to oven. Cook until pork is very tender when pierced with fork, turning every 30 minutes, about 2 hours 15 minutes. Cool slightly. Cover and chill at least 1 day and up to 2 days.

Discard any solidified fat on surface of pork belly mixture. Remove pork from cooking liquid, scraping any gelatinous mixture back into saucepan. Rewarm mixture in saucepan just until melted. Strain liquid into measuring cup. Add white wine if necessary to measure 120ml . Cut rind and all but 1/4-inch layer of fat from pork belly. Slice pork crosswise into 1/2-inch slices, then cut slices crosswise into 1/2-inch-thick strips.

Heat oil in heavy large skillet over medium-high heat. Add pork belly and cook until browned on all sides, stirring often, about 7 minutes. Add garlic and sauté 1 minute. Add pork cooking liquid and 60ml wine. Bring to boil, then cover and keep warm.

Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add peas; cook 1 minute longer.

Meanwhile, whisk eggs in large bowl. Add 30g Parmesan cheese, Pecorino Romano cheese, and parsley; set aside.

Drain pasta, reserving 240ml cooking liquid. Whisk 60ml hot cooking liquid into egg mixture. Add pasta; toss to coat. Add mixture to skillet with pork and toss, adding more cooking liquid by tablespoonfuls if dry. Season generously with black pepper. Divide among bowls and serve, passing remaining 30g Parmesan cheese alongside.

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