Pork belly carbonara (cream) pasta super simple recipe
Carbonara pasta usually contains bacon, but it was good because it tasted different when there was no bacon at home and there was a small amount of pork belly and Cheongyang red pepper.
3 serving
Within 20 minutes
잡지인
Ingredients
  • Pork belly meat
    300g
  • Pasta
    300g
  • Sauce
    1bottle
  • Cheongyang red pepper
    2~3ea
  • Milk
    150ml
  • olive oil
    1T
  • crushed garlic
    1.5T
  • Salt
    1t
  • ground pepper
    1t
Cooking Steps
STEP 1/8
Cut the pork belly into the desired size and marinate it for about 10 minutes with the amount of seasoning.
STEP 2/8
Boil pasta noodles in boiling water for 8-10 minutes while the meat is marinated.
STEP 3/8
While the pasta noodles are being boiled, stir-fry the marinated pork belly over high heat.
STEP 4/8
Put the pasta noodles and olive oil in a pan where the pork belly is all fried and stir-fry them together over medium-low heat.
STEP 5/8
Add the commercial carbonara (cream) sauce and mix well.
STEP 6/8
Add a little milk to adjust the concentration.
STEP 7/8
Stir-fry briefly over low heat so that the ingredients and sauce mix well.
STEP 8/8
Add the sliced cheongyang peppers and mix them well.
In order to quench the greasy carbonara and greasy pork belly, you can chop a lot of garlic and spread it as a base, and add Cheongyang red pepper to capture the clean taste and green color.
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