Spanish Iberian pork soba carbonara
COUNTRY: SPAIN
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Ingredients
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European Union
- Soba
- 1 egg yolk
- 1 tbsp French Beurre Charentes-Poitou (PDO) butter, melted
- 1 tbsp fresh cream
- 1 tbsp grated cheese
- 1 egg white
- Pinch of salt
- 4 Spanish Iberian pork belly slices
- 1/3 pack broccoli sprouts
- 1 tbsp olive oil
- 1 tsp lemon juice
- Pinch of coarsely ground black pepper
Instructions
Serves
1 - 4
Step 1
Boil a pot of water and cook the Spanish Iberian pork belly slices. When the meat has changed colour, drain in a colander, cool and cut into bite-size pieces. Place in a bowl and dress with broccoli sprouts, lemon juice and olive oil.
Step 2
Boil the Soba noodles according to the prescribed time, rinse them in cold water and set aside.
Step 3
In a bowl, beat the egg whites and salt with a hand mixer to make a meringue.
Step 4
In a separate bowl, mix the egg yolks, melted French butter, cream and cheese powder, add the Soba noodles and dress well. Add (3) and mix without breaking the foam, then season to taste with salt (not included in the quantity).
Step 5
Serve in bowls and garnish with (1). Sprinkle coarsely ground black pepper over the whole mixture.
