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
1 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.
3 Add cream and 1 tablespoon Parmesan cheese.
4 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)
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!