Ingredients for Spaghetti Carbonara with Pork Belly and Fresh Peas

• 1/2 teaspoons coarse kosher salt

• 1/2 teaspoons coriander seeds, crushed

• 450g fresh pork belly

• 1 small onion, quartered

• 1 small carrot, peeled, quartered

• 1/2 celery stalk, cut into 2-inch pieces

• 2 garlic cloves, peeled, smashed

• 1 bay leaf

• 1/4 teaspoons whole black peppercorns

• 2 tablespoons (or more) dry white wine

• 120ml low-salt chicken broth

• 2 matskedar olivolja

• 1 garlic clove, minced

• 60ml dry white wine

• 450g spaghetti

• 350ml fresh shelled peas (from about 675g peas in pods) or 350ml frozen petite peas, thawed

• 2 large eggs

• 60g grated Parmesan cheese, divided

• 30g grated Pecorino Romano cheese

• 1/4 cup chopped fresh Italian parsley

Rub coarse salt and coriander into pork belly. Cover and chill at least 4 hours and up to 2 days.

Preheat oven to 135°C. Place pork belly in large ovenproof saucepan. Add onion, next 5 ingredients, 2 tablespoons wine, and chicken broth. Bring to boil, cover, and transfer to oven. Cook until pork is very tender when pierced with fork, turning every 30 minutes, about 2 hours 15 minutes. Cool slightly. Cover and chill at least 1 day and up to 2 days.

Discard any solidified fat on surface of pork belly mixture. Remove pork from cooking liquid, scraping any gelatinous mixture back into saucepan. Rewarm mixture in saucepan just until melted. Strain liquid into measuring cup. Add white wine if necessary to measure 120ml . Cut rind and all but 1/4-inch layer of fat from pork belly. Slice pork crosswise into 1/2-inch slices, then cut slices crosswise into 1/2-inch-thick strips.

Heat oil in heavy large skillet over medium-high heat. Add pork belly and cook until browned on all sides, stirring often, about 7 minutes. Add garlic and sauté 1 minute. Add pork cooking liquid and 60ml wine. Bring to boil, then cover and keep warm.

Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add peas; cook 1 minute longer.

Meanwhile, whisk eggs in large bowl. Add 30g Parmesan cheese, Pecorino Romano cheese, and parsley; set aside.

Drain pasta, reserving 240ml cooking liquid. Whisk 60ml hot cooking liquid into egg mixture. Add pasta; toss to coat. Add mixture to skillet with pork and toss, adding more cooking liquid by tablespoonfuls if dry. Season generously with black pepper. Divide among bowls and serve, passing remaining 30g Parmesan cheese alongside.

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