I use the word “Asian” loosely in this recipe because the dish is a mishmash of flavours from a variety countries. The pork belly seasonings can be Chinese or Japanese, the fried shallots are more of a Southeast Asian touch while the nori and shichimi togarashi (a dried chilli-flecked seven-spice mixture) are definitely Japanese.
Carbonara, of course, is an Italian dish, with a raw egg yolk stirred into hot pasta and guanciale (cured pork jowl) to create a rich, thick sauce that...
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