Carbonara With Pork Rasher Marmalade

                                                      

Ingredients:

• 50g sliced pancetta

• 40g chopped pork rashers

• 1 whole red onion sliced

• 1 whole shallot sliced 

• 120g grated pecorino Romano (reserve some for garnishing)

• 4 whole egg yolks

• 25ml brandy

• 30g white sugar

• 1 spoon balsamic vinegar 

• 1 spoon sherry vinegar

• 2 spoons red wine

• 75g cooked linguine pasta (Reserve 40ml pasta)

•30g butter

Method:

1. In a cold pan, add your pancetta and pork rashers and set to medium-high heat to cook for 6 minutes rendering the fat.

2. Drain the oil and both the cooked pork aside.

In a bowl mix your egg yolks with your grated cheese then add your reserved fat ( half of it). Mix until paste-like form with crushed black pepper then set aside.

3. In a clean pan, add your cooked pasta with its water then add your cheese paste vigorously mixing. Add half your cooked pork bits stirring through until pasta is coated.

4. Twirl with tongs and plate, pouring the sauce over and garnish with grate pecorino and marmalade.

Marmalade:

1. In a sauce pan over low-heat add butter and leftover pork fat.

2. Add your sliced onions and cook them down for a minute. Pour your brandy and flambé.

3. Cook them down for 7 minutes or until caramelized. 

4. Add sugar along with your liquids (sherry, balsamic vinegar and red wine).

5. Add your pork pieces and cook further on low heat.

6. Serve and enjoy.