Carbonara!!!

Is there anything better than a roasted piece of pork belly? Your right …NOTHING! This is my version on an Italian classic. I brined this pork belly in a mixture of white wine, apple cider, pork stock, and salt for 6 hours. Then I portioned it and roasted it for 3 hours at 275 degrees. To order I season with salt and pepper and sear it again. The pasta is acctually my “home made” cavatelli. It is made with goat cheese and roasted shallot puree. The sauce is a Parmesan infused cream that is tossed with the pasta and a little egg yolk to order. I finish with micro chervil and a single Cantrell mushroom sauteed in the pork juices. A nice second course for the tasting menu last week.