Паста

200 гр

Свинячий живіт

100 гр

Add the pasta to the boiling water and cook according to package instructions until al dente.

Яйце

2 гр

Пармезан

50 гр

In a bowl, whisk together the eggs, grated Parmesan, and freshly cracked black pepper until well combined.

In a hot skillet, sauté the pork belly until crispy and browned.

Drain the pasta and quickly toss with the pork belly and egg mixture, allowing the heat from the pasta to create a creamy sauce.

Serve garnished with extra Parmesan and freshly cracked black pepper. Leftover carbonara can be stored in an airtight container in the fridge for up to two days; reheat gently to avoid scrambling the eggs.