An easy variation on a traditional Carbonara Recipe. The marinaded pork hock, replaces the bacon, and the whole dish is garnished ith fresh chives, and whatever cheese you like!
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.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.