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Mar 26, 2012
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Pork Belly and Bacon Cream Pasta

By: Ed Bugia of Pino Resto and Bar


Pork Belly and Bacon Cream Pasta

Quick and simple to prepare, this updated carbonara is made extra special by adding chunky pieces of pork belly and slices of earthy fresh mushrooms. This dish will surely become a favorite midweek standby.

Makes 1 to 2 
Prep Time
10 minutes 
Cooking Time 15 minutes

 

50 grams pork belly, chopped
30 grams honey-cured bacon
1 white onion, chopped
2 cloves garlic, minced
30 grams shiitake mushrooms,
      sliced into strips
1 cup all-purpose cream
2 tablespoons Parmesan cheese, divided
100 grams cooked linguine noodles
salt and white pepper, to taste
chopped chives for garnish
toasted garlic bread, to serve

 

Saute pork belly in a nonstick pan and wait for the fat to render. Continue sauteing it in its own fat. Add bacon and render its fat too.

2  Add onions and garlic and saute until tender. Add shiitake mushrooms.

Add cream and 1 tablespoon Parmesan cheese.

Add cooked linguine noodles and season with salt and pepper.

5  Sprinkle with remaining Parmesan cheese and chopped chives. Serve with toasted garlic bread.

RELATED:  Spaghetti a la Carbonara, all carbonara recipes, liempo recipes

 

Photography by At Maculangan | Food Preparation by Edward Bugia of Pino Kitchen Studio | Styling by Rachelle Santos | Props from Dimensione (Gastrochef chopping board)

 




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