Spaghetti Carbonara With Pork Belly And Fresh Peas

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1030
FAT
156%
CHOL
143%
SOD
96%

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Ingredients for 4 servings

1/2 teaspoon coarse kosher salt

1/2 teaspoon coriander seeds, crushed

1 pound 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 teaspoon whole black peppercorns

2 tablespoons (or more) dry white wine

1/2 cup low-salt chicken broth

2 tablespoons olive oil

1 garlic clove, minced

1/4 cup dry white wine

1 pound spaghetti

1 1/2 cups fresh shelled peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen petite peas, thawed

2 large eggs

1/2 cup grated Parmesan cheese, divided

1/4 cup grated Pecorino Romano cheese

1/4 cup chopped fresh Italian parsley

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