Pork Belly and Pasta | The Sportsman’s Table

Crispy Pork Belly & Pumpkin Pasta Carbonara


  • 1 tbsp extra virgin olive oil
  • 1 lb Pork Belly, large dice
  • ½ yellow onion, diced
  • 2 garlic cloves, minced
  • Fresh pumpkin, cut in batonets, blanched in salted water
  • 1 lb fresh or boxed ribbon-like noodles, tagliatelle, pappardelle, or fettuccine, boiled
  • 3 eggs, beaten
  • ½ cup pecorino Romano cheese, freshly grated


  1. Heat a saute pan over medium high heat. Add oil, then add diced pork belly and crisp all sides. Add onion and garlic, sauté until garlic is golden brown.
  2. Reduce heat to medium, add pumpkin and toss. Add pasta and ½ cup pasta water. 
  3. Remove from heat and add eggs & cheese. Stir until the pasta is coated with egg. 
  4. Plate the dish in a deep bowl, garnish with pumpkin and grated cheese. Mangia!