Taiwanese-style Pasta Carbonara

Ingredients

While the original Italian Pasta Carbonara traditionally uses ingredients like pancetta and Pecorino Romano cheese, this Taiwanese adaptation incorporates Taiwanese flavors. Instead of pancetta, we'll be using Taiwanese-style cured pork belly, and instead of Pecorino Romano, we'll be using a combination of local Taiwanese cheeses. Additionally, we'll be adding a touch of spice with the inclusion of Taiwanese chili peppers. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 150g (5.3 oz) Taiwanese-style cured pork belly, thinly sliced 150g (5.3 oz) Taiwanese-style cured pork belly, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 large eggs 3 large eggs
• 100g (3.5 oz) local Taiwanese cheese, grated (such as Tainanese or Taichung cheese) 100g (3.5 oz) local Taiwanese cheese, grated (such as Tainanese or Taichung cheese)
• 50g (1.8 oz) Parmesan cheese, grated 50g (1.8 oz) Parmesan cheese, grated
• 1 teaspoon Taiwanese chili peppers, finely chopped 1 teaspoon Taiwanese chili peppers, finely chopped
• Salt and black pepper, to taste Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the minced garlic and sliced cured pork belly. Cook until the pork belly is crispy and golden brown.
3. 3.
   In a mixing bowl, whisk together the eggs, grated local Taiwanese cheese, Parmesan cheese, chopped chili peppers, salt, and black pepper.
4. 4.
   Add the cooked spaghetti to the skillet with the crispy pork belly. Pour the egg and cheese mixture over the spaghetti while it's still hot. Toss quickly to coat the spaghetti evenly and cook for an additional minute, until the sauce thickens slightly.
5. 5.
   Remove from heat and garnish with fresh parsley.
6. 6.
   Serve hot and enjoy!

Treat your ingredients with care...

• Taiwanese-style cured pork belly — Make sure to slice it thinly for a crispy texture.
• Local Taiwanese cheese — If you can't find local Taiwanese cheese, you can substitute it with a mild cheddar or Monterey Jack cheese.
• Taiwanese chili peppers — Adjust the amount according to your spice preference.

Tips & Tricks

• For a creamier texture, reserve some pasta cooking water and add it gradually to the sauce if needed.
• If you prefer a milder flavor, you can reduce the amount of chili peppers or omit them altogether.
• Serve the pasta immediately after tossing to prevent the eggs from overcooking.

Serving advice

Serve the Taiwanese-style Pasta Carbonara hot, garnished with fresh parsley. It pairs well with a side of pickled vegetables or a simple green salad.

Presentation advice

For an appealing presentation, twirl the pasta onto individual plates using tongs or a pasta fork. Sprinkle some extra grated cheese and chopped parsley on top for an extra touch of color.