Creamy Pork Carbonara with Fusilli

1Cooking the Pork 1. Heat a large skillet over medium heat and add the sliced pork belly (300 g). Cook for about 5-7 minutes, until the pork is browned and crispy. Remove the cooked pork from the skillet and set aside.

2Preparing the Carbonara Sauce 2. In the same skillet, add the chopped onion (1) and minced garlic (3 cloves). Cook for 2-3 minutes, until the onion (1) is translucent and fragrant.

3Cooking the Pasta 3. Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli pasta (400 g) according to the package instructions until al dente. Drain the cooked pasta and set aside.

4Combining the Pork, Sauce, and Pasta 4. In a bowl, whisk together the heavy cream (250 ml), eggs (4 large), grated Parmesan cheese, (100 g) salt, and black pepper.

5Return the cooked pork to the skillet with the onion (1) and garlic (3 cloves). Pour the cream mixture over the pork and stir well to combine. Cook for 2-3 minutes, until the sauce thickens slightly.

6Add the cooked fusilli pasta (400 g) to the skillet and toss until well coated with the creamy sauce.

7Remove the skillet from the heat and let it sit for a minute to thicken the sauce further.

8Serving 8. Garnish with freshly chopped parsley and additional grated Parmesan cheese, (100 g) if desired. Serve the creamy pork carbonara immediately.