Spaghetti Carbonara with Pork Belly and Fresh Peas Recipe | Epicurious

Ingredients

• 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