A filling and savory pasta made with Kurobuta Berkshire pork belly.
Ingredients (serves 2)
You'll need to prepare beforehand:
- 150g conchiglie pasta
- 100g Berkshire Kurobuta pork belly, diced and marinated with salt overnight
- 4 egg yolks
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
Instructions
- Fry the marinated diced pork belly on high heat until it becomes crispy bacon bits. Add some black pepper and remove from the pan, reserving the rendered fat.
- Cook the conchiglie pasta to al dente, strain and reserve some pasta water.
- Whisk the egg yolks with the grated parmesan and black pepper in a bowl.
- Add the rendered pork fat from frying the pork belly into the egg mixture and whisk to combine.
- Mix the egg sauce into the hot pasta with a splash of reserved pasta water. Add more pasta water as needed to adjust the consistency of the sauce to your liking.
- Add the crispy bacon bits back into the pasta, mix well, and serve immediately.
Why Berkshire (Kurobuta) Pork
Berkshire pork — known in Japan as Kurobuta — is renowned for its richer marbling, deeper flavour, and tenderness compared to standard pork. The higher fat content makes it ideal for carbonara because the rendered fat carries flavour into the sauce while the meat crisps up beautifully.
Try it with our Kurobuta pork belly → Shop premium pork at Miss A
