Pork Hock Marinade:

Combine the small onion(diced), chopped garlic, paprika, salt, pepper, oregano, and oil in a bowl with the pork hock. Let sit in the fridge overnight to achieve full flavour potential.

Braised Pork Hock:

Roch chop the 2 carrots and apples, and combine in a slow cooker(or pot on the stove). Add the 2 litres of stock and cook on low for 8 hours in the slow cooker. Alternatively, simmer on low for 6 hours on the stove in a covered pot. Once the meat is tender and falls off the bone easily, separate all the meat from the bone/cartilage/fat. Reserve the scrap for future broth making.

Carbonara:

Cook the fettucini noodles for about 7.5 minutes or Al Dente.

In a pan with butter, saute the braised pork hock and thinly sliced garlic clove. Add the cooked pasta noodles, and a splash of water. Remove the pan from the heat and add the 1 egg yolk. Immediately stir the yolk into the pasta, allowing it to thicken and create a glaze.

Garnish the pasta with whatever herbs you like(I chose chives), the shredded cheese, and salt and pepper.