Creamy Italian Pork Carbonara
A rich and indulgent Italian-inspired carbonara featuring pork, cream, and Parmesan cheese.
Ingredients
- ●6 slices Guanciale or PancettaThinly sliced
- ●1 (1 pound) boneless Pork loinTenderized
- ●1 cup Heavy creamHeavy whipping cream
- ●1 cup Parmesan cheeseGrated
- ●4 large EggsRoom temperature
- ●- SaltTo taste
- ●- Black pepperFreshly ground
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the pork loin to an internal temperature of 145°F (63°C).
- 2
Let the pork rest before slicing it into thin strips.
- 3
In a large skillet, cook the guanciale over medium heat until crispy.
- 4
Remove the guanciale from the skillet, leaving the drippings behind.
- 5
Add the sliced pork to the skillet and cook until browned, about 3-4 minutes per side.
- 6
Remove the pork from the skillet and set it aside with the guanciale.
- 7
In the same skillet, add the heavy cream and bring it to a simmer.
- 8
Let the cream reduce slightly, stirring occasionally, until it coats the back of a spoon, about 5 minutes.
- 9
Stir in the Parmesan cheese until melted and smooth.
- 10
Add the cooked pasta to the skillet, tossing it with the creamy sauce.
- 11
In a large bowl, whisk together the eggs and a pinch of salt.
- 12
Add the cooked pasta to the bowl, tossing it with the eggs until coated.
- 13
Add the cooked pork and guanciale to the bowl, tossing everything together.
- 14
Season with salt and black pepper to taste.