This recipe uses a food processor to make a creamy sauce for the carbonara. The pork belly is first seared in a pan and then cooked in the oven until tender. The sauce is made by combining eggs, parmesan cheese, garlic, and heavy cream in the food processor and pulsing until smooth. The sauce is then cooked in a pan with the cooked pasta and the pork belly is added at the end. Serve with a sprinkle of black pepper and a garnish of chopped parsley for a delicious and indulgent meal.
