Rich and Creamy Porchetta Carbonara

When you find yourself with an abundance of porchetta, creativity in the kitchen becomes a necessity. Porchetta sandwiches are delightful, porchetta tacos are a treat, but porchetta carbonara? That might just be the pinnacle. Picture this: tender, crispy bits of porchetta enveloped in a silky egg and cheese sauce, clinging to every strand of pasta. It’s like having breakfast for dinner but elevated to gourmet status. Carbonara has always been a favorite, and this version, with its rich and creamy texture, might just surpass the traditional.

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Ingredients

• 1/4 cup chopped porchetta (pancetta or bacon can be substituted)
• 1 large egg
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• Freshly ground pepper
• 1/2 tablespoon chopped flat-leaf parsley, or to taste
• 4 ounces of your favorite long pasta

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How to make Porchetta Carbonara

1. Prepare the Pasta: Start by boiling a pot of water and cook your pasta according to the package instructions. Time it so that everything else is prepared by the time the pasta is cooked.
2. Crisp the Porchetta: In a small sauté pan over medium heat, fry the chopped porchetta until it starts to crisp at the edges.
3. Make the Sauce: Break the egg into a large bowl (big enough to toss the pasta in). Beat it lightly with a fork, then add the grated cheese, a generous grinding of pepper, and the chopped parsley. Mix thoroughly.
4. Combine: Add the cooked, drained pasta to the bowl with the egg mixture. Toss rapidly, ensuring the pasta is well coated with the sauce. Add the crispy porchetta, including any rendered fat from the pan, and toss thoroughly again.
5. Serve: Enjoy immediately, garnished with additional parsley if desired.

Helpful Hints

1. Timing is Key: Start boiling your pasta first, then work on crisping the porchetta to ensure everything is ready at the same time.
2. Freshly Ground Pepper: Freshly ground pepper makes a big difference in flavor. Grind it right before adding to the dish for the best taste.
3. Toss Rapidly: When combining the pasta with the egg mixture, toss quickly to ensure the heat of the pasta cooks the egg and melts the cheese without scrambling the egg.
4. Customize Your Pork: If you don’t have porchetta, pancetta or bacon are great substitutes.
5. Quality Cheese: Use freshly grated Parmigiano-Reggiano for the best flavor and texture.