Spaghetti with Pork Belly and Blue Cheese

Pane-Bistecca

While rummaging through my freezer I found a package of unsmoked pork belly. From it I made this spaghetti with pork belly and blue cheese! Of course, you can also take normal bacon, which then tastes stronger, because this pork belly, which you get here in the Philippines everywhere cut into thin slices, is available in Europe only in large blocks.

Now I’m sure some say bacon is greasy, yes, but this kind of bacon is not so much as the smoked one, so I like it a lot. And fat makes the food tasty, you cannot deny that.

Prep time

10 min

Cooking time

2-3 std

Portions

Total time

3 std 10 min

Ingredients

400 g Spaghetti

Sauce

300 g thin slices of Pork Belly, chopped
1 Onion, chopped
4 Garlic cloves, chopped
1 red Capsicum, chopped
Fresh Thyme
Salt and Pepper
Paprika
Chili to taste
200 ml Broth
1 Dose Pelati/Tomatoes (400 g)
2 tbsp Tomato Paste
20 g Bluecheese
2 tbsp Oil

For Dekoration:

20 g Bluecheese
Basil Leaves

Instructions

Step 1

Heat the oil in a pot and fry the onion, garlic, and meat. Then add the capsicum, broth and pelati, season everything very well, then mix in the tomato paste and let everything simmer for about 2 hours (better 3!). It may be necessary to add a little water.

Step 2

At the end add the grated or chopped blue cheese.

Step 3

Cook the spaghetti according to the package instructions and at the end add some of the cooking water to the sauce. Drain and mix into the sauce.

Step 4

Arrange on plates and decorate with shaved blue cheese and basil leaves.

Notes

Here are more Spaghetti recipes.

Spaghetti with Pork Belly and Blue Cheese