Pork Belly Pastrami Carbonara

Ingredients

• —150g Symi's Pork Belly Pastrami, sliced into strips
• —200g spaghetti
• —3 egg yolks
• —1 whole egg
• —50g parmesan, finely grated, plus extra to serve
• —Black pepper
• —Olive oil

Method

1. 1.

   Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.

2. 2.

   While the pasta cooks, fry the pork belly pastrami in a splash of olive oil over medium heat until the edges crisp slightly, about 4-5 minutes.

3. 3.

   Whisk the egg yolks, whole egg and parmesan together in a bowl with a generous grind of black pepper.

4. 4.

   Drain the pasta, reserving a mugful of pasta water. Add the hot pasta to the pan with the pastrami, off the heat.

5. 5.

   Pour in the egg mixture, tossing constantly and adding pasta water a splash at a time until glossy and coating the pasta.

6. 6.

   Serve immediately with extra parmesan and black pepper.